Buckwheat Meatballs in Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.2
  • Total Fat: 6.7 g
  • Cholesterol: 70.6 mg
  • Sodium: 634.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 15.9 g

View full nutritional breakdown of Buckwheat Meatballs in Tomato Sauce calories by ingredient
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From Healthy Slow Cooker Recipes From Healthy Slow Cooker Recipes
Number of Servings: 8


    1/2 c. bulgur
    1 c. boiling water
    2 tbsp. + 2 tsp. Tastefully Simple Onion Onion
    1/2 c. finely chopped parsley
    1 1/2 tsp. Tastefully Simple Seasoned Salt
    1/4 tsp. black pepper
    1/4 tsp. ground cinnamon
    1 lb. ground venison
    1 egg, beaten
    1 tbsp olive oil, divided

    Tomato Sauce:
    5 tbs + 1 tsp. Tastefully Simple Onion Onion
    4 tsp. Tastefully Simle Garlic Garlic
    1 tsp. dried oregano
    3/4 tsp Tastefully Simple Seasoned Salt
    1/2 tsp. black pepper
    1 can (28 oz) tomatoes, including juice, coarsely chopped
    1 cup tomato sauce


Combine bulgur with boiling water and set aside until all the water is absorbed, about 20 minutes.

In bowl, mix together Onion Onion, parsley, seasoned salt, pepper, and cinnamon. Add venison and egg, and using your hands, mix until well combined. Using a spoon (it may be hot), mix in cooked bulgur. Form into 24 meatballs, each about 1 1/2 inches in diameter.

In a larbe non-stick skillet sparyed with cooking spray, heat 1/2 tbsp. oil over medium-high heat. Add meatballs, in 2 batches, and brown well, about 5 minutes per batch. Transfer to slow cooker stoneware.

Tomato Sauce:
Reduce heat to medium and add remaining ingredients. Bring to a boil. Pour over meatballs. Cover and cook on Low for 7 hours or on High for 3 1/2 hours, until hot and bubbly.

Makes 8 servings

Excellent over pasta, rice, mashed potatoes or polenta

Number of Servings: 8

Recipe submitted by SparkPeople user TURTLEGIRLPA.

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