Slow Cooker Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large white or yellow onion, quartered4 garlic cloves1 red bell pepper, cored and cut in half8 ounces sliced mushrooms1 tablespoon Italian seasoning1/2 teaspoon red pepper flakes1/4 teaspoon black pepper16 ounces lean ground beef (94% lean)1 slice whole wheat bread, crust removed and processed into bread crumbs1 egg yolk2 tablespoons grated Parmesan cheese, divided2 1/2 cups prepared low-sodium marinara sauce, dividedfresh basil or parsley for garnish (optional)
Pulse the onion in a food processor until finely chopped.
Coat a large saucepan with cooking spray and place over medium-high heat. Add the onion and cook for about four minutes, until it starts to soften.
Meanwhile, add the remaining vegetables to the food processor (no need to clean it after chopping the onions) and pulse until they are finely chopped.
Add the veggies to the pan, stir and cook for another four minutes, until their juices start to evaporate. Add the herbs and spices, stir, and remove from heat.
Transfer 1 cup of the vegetables to the food processor and pulse several times. Layer the rest in the bottom of the slow cooker.
Transfer the pureed veggies from the food processor to a medium bowl. Refrigerate for five minutes to cool slightly.
Add the beef, bread crumbs, egg yolk, and one tablespoon of Parmesan cheese to the bowl with the pureed vegetables. Using a fork or slotted spoon, thoroughly mix. Scooping two tablespoons at a time into your hands, roll the meatballs between the palms of your hands.
Place the meatballs into a large microwave-safe dish. Microwave on high for five minutes to release some of the fat (optional).
Pour 1 1/2 cups of the marinara sauce into the bottom of the slow cooker along with 1/2 cup water and stir to combine with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the marinara sauce, cover and cook on low for three to five hours. Garnish the cooked meatballs with the remaining Parmesan cheese and herbs.
Serving Size: Makes 4 servings, 3 meatballs per person
Coat a large saucepan with cooking spray and place over medium-high heat. Add the onion and cook for about four minutes, until it starts to soften.
Meanwhile, add the remaining vegetables to the food processor (no need to clean it after chopping the onions) and pulse until they are finely chopped.
Add the veggies to the pan, stir and cook for another four minutes, until their juices start to evaporate. Add the herbs and spices, stir, and remove from heat.
Transfer 1 cup of the vegetables to the food processor and pulse several times. Layer the rest in the bottom of the slow cooker.
Transfer the pureed veggies from the food processor to a medium bowl. Refrigerate for five minutes to cool slightly.
Add the beef, bread crumbs, egg yolk, and one tablespoon of Parmesan cheese to the bowl with the pureed vegetables. Using a fork or slotted spoon, thoroughly mix. Scooping two tablespoons at a time into your hands, roll the meatballs between the palms of your hands.
Place the meatballs into a large microwave-safe dish. Microwave on high for five minutes to release some of the fat (optional).
Pour 1 1/2 cups of the marinara sauce into the bottom of the slow cooker along with 1/2 cup water and stir to combine with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the marinara sauce, cover and cook on low for three to five hours. Garnish the cooked meatballs with the remaining Parmesan cheese and herbs.
Serving Size: Makes 4 servings, 3 meatballs per person
Nutritional Info Amount Per Serving
- Calories: 370.4
- Total Fat: 11.1 g
- Cholesterol: 156.3 mg
- Sodium: 210.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 4.0 g
- Protein: 41.2 g
Member Reviews
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CD7204509
The easiest way to make meatballs is to bake them. Use the broiler pan, cover the bottom with foil, spray the slotted grill & place the meatballs on it. Bake for 30 minutes or so until done. The grease drips out onto the foil - easy cleanup. The meatballs are all moist, and they freeze well. - 8/28/13
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CD13012059
I don't understand the vegetables mixed with the marinara in the crockpot? And I wish this was something that wouldn't take forever and dirty a ton of pans in the morning: this is NOT a "before the workday" recipe. Minced veggies and pureed are very different! That will affect the meatball texture. - 8/28/13
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CD12248801
This really wakes up the meatballs! The flavors infused in the hamburger added great flavor. No time for slow cooker method so baked them in the oven instead then added to the sauce. I used this recipe again for hamburger patties cooked on the grill too. A little time consuming but worth the effort. - 9/10/14
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CD13440292
I am assuming that the vegies in the crock pot are to combine with the marinara to make the sauce. The vegies are choped first and then cooked slightly. The one cup is then pureed to add to meat.It goes pretty fast and you only have three utinsels to clean. Food Processor,Skillet and Bowl. - 8/28/13
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BEVIEG41
Being Italinan this was way to complicated. I saute onions, mushrooms and garlic in a dutch oven, when soften, add 1 C red wine, then boil off and then add 1 jar marinara sauce (no sodium) while that is cooking, make my meatballs (no veggies) use 98/2 meat, so no fat. Roll meatballs add to sauce. - 8/23/15