Preheat oven to 425 degrees then coat a rimmed baking sheet with non-stick spray. In a large bowl, add ground turkey, cooked quinoa, garlic, egg, olive oil, cheese, basil, oregano, onion powder, salt and pepper. With your hands or a wooden spoon, mix ingredients together gently, but thoroughly.

Portion turkey mixture into cocktail-sized meatballs, somewhere between the size of a ping-pong ball and a golf ball—using the same size scoop that you make cookies with will make fast work of this! Roll mixture between both palms until you achieve a smooth surface on the outside of the meatball—this process will ensure that the meatballs will not fall apart in the sauce. Space meatballs evenly on the prepared baking sheet.

Place tray in oven and let bake for 12 minutes. While meatballs are baking, add crushed tomatoes, basil, oregano and bay leaves into slow cooker and mix well.

Remove meatballs from oven then let cool for 5 minutes before transferring them to the sauce. Cook on low for 6–8 hours then taste the sauce for seasoning—if the sauce is a bit acidic, add a pinch of sugar to balance it out. Don't forget to remove the bay leaves before serving. They are indigestible!

Serve over gluten-free spaghetti. Enjoy!