I must admit that I am a Pinterest-addict, especially when it comes to fitness ideas, but I am also big on re-pinning many delicious recipes that instantly make my mouth water just looking at the picture and reading the description. With that being said, Shane and I decided to make a new dish once or twice a week, so that we aren’t always eating the same things. We make quite a cooking team, so this time also allows for us to get a little bonding in before he goes back to studying for school.
Shane is a big meat guy, but as we all know, eating red meat all the time is completely unhealthy, and for us on his grad school budget, too expensive to do all the time. It is SO nice to come home to a home cooked meal, and even better when it is comfort food. This is where these delectible meatballs come in! They are made with lean, ground turkey (a healthier meat option to be under disguise!), protein-packed quinoa, and anti-oxident rich tomatoes. Serve ‘em up with your favorite pasta, or a side of veggies, and you’ve got yourself one tasty meal! The best part?!–they are made in the crockpot!
The “pin” I snagged was 77 Healthy, Delicious, Crock-Pot Recipes (so you can bet your laste bite of this recipe that I’ll be back for more!) from The Daily Muse. The pictures used in this post are via the website the recipe is from (their kitchen and placement is so much prettier than mine, haha!), but I promise that mine did look exactly like these! I will be editing the recipe used on the site however, as there were some ingredients listed twice, and in the directions some ingredients were never said to be put in (but I did anyway, and they turned out SO TASTY!). For the website posting of the recipe, click here. Here is my list of ingredients and directions, just so you can see the difference (there’s not much):
Healthy Crockpot Mini Turkey Quinoa Meatballs
Prep Time: 30 min. Cook Time: 6 Hours
Makes: About 24 Mini Meatballs
1 pound 94-99% lean ground turkey
2/3 cup cooked quinoa (preferably cooked in flavored stock)–I used chicken stock
3 garlic cloves, minced or pressed
1 large egg, lightly beaten
2 tablespoons olive oil
2 tablespoons finely grated
romano cheese (I used a romano and parmesan mix–it’s what I had in my fridge!)
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large sweet onion, sliced into thin rounds (I just used about a third, but it is entirely your preference!)
2 (28 ounce) cans crushed tomatoes
In a large bowl, combine turkey, quinoa, beaten egg, olive oil, garlic, cheese, basil, oregano, onion powder, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined – do not overmix! Roll into mini balls – slightly smaller than a golfball, and place on a baking sheet.
Layer sliced onion on the bottom of the crockpot and add 1 can of crushed tomatoes.
Heat a large skillet over medium-high heat, and add 1/2 tablespoon olive oil. Add meatballs, searing on the top and bottom until golden, about 1 minute per side. To flip meatballs, gently toss with a spoon. Don’t skip this step! Or else, you’ll end up with a big meat mess in your crockpot and also helps seal in the juices. You can do this ahead of time and refrigerate/freeze until ready to use.
Add meatballs one at a time to the crockpot. Repeat with remaining meatballs – it is okay to stack them once they are all finished.
Once all the meatballs are in the crockpot, add the other can of crushed tomatoes, completely submerging the meatballs. Cook on low for 6 hours. Serve!
These bad boys are DECLICIOUS! We also had leftovers for a few days which were perfect for lunch, (or in Shane’s case, a little midnight snack!)
Xo-Dana, Your Endorphinista