Can we talk about a huge issue I had last night?
There was so much great television to watch. Yes — actual TV. The lineup was stacked and I found myself torn between enjoying every show and feeling like I should be doing something more productive, like reading in bed. It was a strange mix of excitement and exhaustion, but honestly, it was a really good night.
And thank goodness it wasn’t reality TV.
I’ve said before that Sundays are complicated for me — I have mixed feelings about them. What always helps are good meals and strong shows. I’ve long been devoted to HBO programming; I daydream about living in the worlds of Boardwalk Empire and Homeland, where the acting, writing and tension feel so real. Shows like those make Sunday nights something to look forward to.
Homeland, in particular — are you serious? It’s incredible.
Because of that, Sunday evenings usually call for comfort food — something warming, filling and satisfying. Enter: meatballs.
Instead of breadcrumbs, I used leftover quinoa that was hanging out in the fridge. I’m slowly turning into one of those people who buys weird seasonal spreads and too many cheeses and tubs of hummus; my fridge is cluttered. But having quinoa on hand turned out to be a great idea. Quinoa in meatballs adds extra texture and nutrition without weighing them down.
I’m admittedly a little obsessed with quinoa these days. It’s become a staple and it opened up a whole new way to make meatballs that are lighter and healthier. Using cooked quinoa in place of panko gives these mini turkey meatballs extra fiber and protein while keeping them tender.
These meatballs are perfect for a slow cooker: tender, flavorful and easy to serve. They’re a great weeknight option and also ideal for entertaining since they hold up well in sauce and keep warm in the crockpot while you enjoy TV or company.
Healthy Crockpot Mini Turkey Quinoa Meatballs
Yield:
40
to 50 mini meatballs
30 minutes mins
6 hours hrs
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Ingredients
- 1 pound 99% lean ground turkey breast
- 1 pound 94% lean ground turkey
- 2/3 cup cooked quinoapreferably cooked in flavored stock
- 3 garlic cloves, minced or pressed
- 1 large egg, lightly beaten
- 2 tablespoons olive oil
- 2 tablespoons finely grated Romano cheese
- 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
- 2 (28 ounce) cans crushed tomatoes
Instructions
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In a large bowl, combine the turkey, cooked quinoa, garlic, beaten egg, olive oil, Romano cheese, basil, oregano, salt and pepper. Mix gently and only until combined — do not overmix. Roll the mixture into mini meatballs about slightly smaller than a golf ball and place them on a baking sheet.
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Layer the sliced onion on the bottom of the crockpot and pour in one can of crushed tomatoes.
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Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil. Sear the meatballs for about 1 minute per side until golden — flip gently using a spoon or by shaking the pan so they roll. Add seared meatballs to the crockpot as you finish them. It’s fine to stack them once they’re all in.
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Add the remaining can of crushed tomatoes, making sure the meatballs are submerged in sauce. Cook on low for 6 hours. Serve warm.
Notes
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You don’t even want to know how many times I burned my mouth on these.