Friday, December 6, 2013

Mini Turkey Meatballs in the Slow Cooker

Hello my lovelies!  I know, it's been awhile.  I'm sorry for that, but you know how life is.  We have on going birthdays in this family in the fall, all the holidays, sports and dance, church events and did I tell you that we are moving to England?!  So cleaning out the house, selling stuff off and filling the storage unit has been a big priority around here.  We'll just say that the last month has been quite crazy and hectic!  So, I'm here now... for the time being.  It is still crazy central around here and most likely will be for the next couple months while we prepare for our move across the pond. 
Enough about that.  How have you been?  I hope well!  Any good new Thanksgiving or Christmas recipes you've tried?  I'm trying some new ones and can't wait to share with you!  Today I'm posting a new one that saved me during this busy time with a meal that took no time at all.  Why?  Because it was made in my slow cooker and then the leftovers were in my freezer for a second meal!  I love those kinds of recipes.  They make my heart smile!  So with out further ado, I give you Mini Turkey Meatballs!

Mini Turkey Meatballs
from How Sweet It Is


1 pound 99% lean ground turkey breast
1 pound 94% lean ground turkey
2/3 cup cooked quinoa (preferably cooked in flavored stock) (I actually used almond flour instead and it worked great!)
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


In a large bowl, combine turkey, quinoa, garlic, beaten egg, olive oil, cheese, basil, oregano, salt and pepper. Mix thoroughly but quickly, just so the ingredients are combined - do not over mix! Roll into mini balls - slightly smaller than a golf ball, 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 (mine was actually almost high) 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. I also shook the pan a few times to roll the meatballs around - if you pan is hot enough this works! 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!
{don't skip the browning step! it helps seal the juices in so the meatballs are tender and also keeps them from becoming one giant mess of meat in the crockpot.}
{if desired, you can brown the meatballs one day (such as the day before) and then refrigerate until ready to use. you can also freeze the same way!}

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