A healthier version of your favorite Italian craving all packed into one giant ball.

Everybody loves a good old fashion meatball, but my balls are just as delicious and nutritious! This recipe is packed with the same Italian flavor as grandma’s meatballs, except loaded with leaner protein and healthier carbs!

Instead of using ground beef, use ground turkey (go for a meat that is leaner than 90%).  Season the meatballs with great flavors like oregano, classic Italian seasoning, chopped onion garlic, parmesan, fresh chopped parsley and crushed red pepper.

Choose Quinoa over breadcrumbs, it is a healthier carb and is packed with protein! Cook the quinoa before adding it to the meat mixture.

I found it easier to mix the meat, spices, and other ingredients together with my hands, after thoroughly washing my hands of course. Once all the ingredients are in one bowl I would mix them together then add the egg/egg whites and continue to mix.                         The egg/egg whites are a very important step to not forget, they act as the glue that keeps everything together.

Once the meat is mixed, create 1-2inch size meatball. With your thumb create an indent to insert the mozzarella. I used mozzarella that was already in the shape of small balls, but you can always cut your own to the size that you desire.

Wrap the remaining meat to cover the mozzarella piece completely.

Place completed meatball at the bottom of your slow cooker. Pour the sauce of your choice over, then layer the rest of the meatballs and cover with sauce.

Set the slow cooker on high, let the meatballs stew for an hour and a half. Depending on your crockpot/slow-cooker check on them every 45 mins. Some slow cookers cook faster than others.

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Stuffed Turkey Meatballs

Ingredients:

• 1.5 cups cooked quinoa
• 2lbs ground Turkey
• half diced onion
• 1 tsp chopped garlic
• 1/2 tbsp Italian seasoning
• 1/2 tbsp crushed red pepper
• 1 tbsp oregano
• 1/2 cup fresh parsley
• 1/4 cup parmesan
• 1 egg
• 1/4 cup egg whites
• 8 oz fresh mozzarella
• Sauce of your choosing

Instructions:

1. Cook quinoa. Bring 2 cups of water to boil and add 1 cup quinoa. Let the water boil for 15 minutes or until water has evaporated and quinoa is soft. You may also follow instructions on quinoa packet.
2. Chop up parsley. Chop up half an onion into small diced pieces.
3. In a big bowl combine cooked quinoa, ground turkey, onion, garlic, Italian seasoning, crushed red pepper, oregano, fresh parsley, and parmesan. Mix together with your hands for 10 seconds. Then add one whole egg and the egg white and continue stirring until mixture feels even and slightly sticky.
4. With your hands roll the meat mixture into a 1-2 inch size ball. Place your thumb into the middle of the ball causing an indent. In the indent place mozzarella and cover the mozzarella with the remaining meat mixture. Mozzarella should be completely covered. (I used mozzarella balls so I placed two inside.)
5. Place meatballs at the bottom of your slow cooker. After you have created your first layer cover it with sauce, then repeat. Meatballs, sauce, meatballs, sauce.
6. Set slow cooker on high and let cook for 1.5-2 hours. Checking every 45 minutes.
7. Once meatballs are done you may place on top remaining quinoa or pasta. Garnish with parsley and parmesan and enjoy!