LCHF Italian Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
48 oz Meatballs, Frozen 2 package (10 oz) yields Spinach, frozen 4 cup Rao's Homemade Vodka Sauce (by WENDYERB) 4 cup Marinara Sauce, Rao's Homemade (by ERMOTH) 4 cup Ricotta Cheese, whole milk 3 large Egg, fresh, whole, raw 4 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup) 3 serving 2 tsp Italian Seasoning (by JULIE1933) 1 dash Salt 1 dash Pepper, black 3 tsp Pepper, red or cayenne 3 serving Baby Bella Mushrooms (3 oz)
put meatballs, sauce, spinach and chopped mushrooms in slow cooker on high for 1 hour
Next mix eggs and ricotta and 1/2 cheese in a bowl.
stir meatballs in slow cooker to mix everything together.
pour the ricotta mixter over the meatballs and continue cooking on high for another hour.
Serving Size: Makes 12 servings with about 4 meatball per serving
Number of Servings: 1
Recipe submitted by SparkPeople user EVILCECIL.
Next mix eggs and ricotta and 1/2 cheese in a bowl.
stir meatballs in slow cooker to mix everything together.
pour the ricotta mixter over the meatballs and continue cooking on high for another hour.
Serving Size: Makes 12 servings with about 4 meatball per serving
Number of Servings: 1
Recipe submitted by SparkPeople user EVILCECIL.
Nutritional Info Amount Per Serving
- Calories: 7,328.8
- Total Fat: 520.0 g
- Cholesterol: 1,959.8 mg
- Sodium: 15,730.7 mg
- Total Carbs: 244.9 g
- Dietary Fiber: 65.9 g
- Protein: 429.3 g
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