Slow Cooker Meatballs

1KSHARES
Slow Cooker Meatballs

3.1 of 5 (17)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Slow Cooker Meatballs calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

These aren't your mama's meatballs--they're better! Lean but packed with flavor, they cook all day while you're away. These aren't your mama's meatballs--they're better! Lean but packed with flavor, they cook all day while you're away.
Number of Servings: 4

Ingredients

    1 large white or yellow onion, quartered
    4 garlic cloves
    1 red bell pepper, cored and cut in half
    8 ounces sliced mushrooms
    1 tablespoon Italian seasoning
    1/2 teaspoon red pepper flakes
    1/4 teaspoon black pepper
    16 ounces lean ground beef (94% lean)
    1 slice whole wheat bread, crust removed and processed into bread crumbs
    1 egg yolk
    2 tablespoons grated Parmesan cheese, divided
    2 1/2 cups prepared low-sodium marinara sauce, divided
    fresh basil or parsley for garnish (optional)

Tips

Use a food processor to make quick work of chopping all those veggies. If you don't have one, you can mince them instead. You want the veggies to be finely minced--this will ensure moist but not soggy meatballs.

If cooking longer than five hours, increase the water in the recipe to 3/4 cup.


Directions

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

1KSHARES

Rate This Recipe

Member Ratings For This Recipe


  • Good
    20 of 21 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 13 of 20 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 7 of 12 people found this review helpful
    Food safety wise, it's not a good idea to put raw ground meat in a slow cooker. The slow cooker does not heat up fast enough to prevent bacteria growth. It would be best to cook the meatballs in a frying pan on a cookie sheet first and add them to the sauce in the slow cooker afterward. - 5/22/14

    Was this review helpful?   yes  No

  • Bad
    6 of 12 people found this review helpful
    Complicated, time-consuming and too many calories - 8/28/13

    Was this review helpful?   yes  No

  • O.K.
    6 of 14 people found this review helpful
    this recipe is confusing...sorry - 7/29/13

    Was this review helpful?   yes  No
See All Comments