2 pounds lean ground turkey breast
2/3 cup cooked quinoa
3 garlic cloves, minced or pressed
1 large egg, lightly beaten
2 tablespoons olive oil
2 tablespoons finely grated parm 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 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. Add meatballs one at a time to the crockpot.
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.