Slow Cooker Beef Meatballs with Broccoli Rabe
User Reviews
4.8
15 reviews
Excellent
Slow Cooker Beef Meatballs with Broccoli Rabe
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Oh my word, these slow cooker meatballs are SO good!! The slightly bold, earthy flavor of broccoli rabe pairs perfectly with salty cheeses, so I knew they would be awesome in my Sunday meatballs, and I was right!
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Ingredients
- 1 bunch (about 20 oz broccoli rabe, washed, stems trimmed off)
- 1 teaspoon olive oil
- 1 cup unpacked fresh whole wheat bread (crusts removed and cut into 1/2-inch cubes (about 1-3/4 oz))
- 3 cloves smashed garlic
- 3 tablespoons fat free milk
- 28 ounce can crushed tomatoes with basil (I love Tuttorosso)
- 1 lb 93% lean ground beef
- 1 bay leaf
- 1/2 cup grated pecorino romano cheese
- kosher salt
- 1 large egg (beaten)
- black pepper
- 2 garlic cloves (crushed)
- 1/2 tsp kosher salt
- 1/4 tsp fresh black pepper
Instructions
- Bring a large pot of salted water to a rolling boil, then add the broccoli rabe. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets and leaves (3-3/4 ounces) and set the rest aside for another use (I sauteed it with garlic and oil).
- Meanwhile, in a medium bowl combine the bread with milk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more milk 1 tablespoon at a time until bread is moist throughout.
- Add the ground beef, chopped broccoli rabe, grated cheese, egg, fresh garlic, salt and pepper. Mix with clean hands, then gently form into 15 meatballs, about 1/4 cup each and transfer to a large baking sheet. Broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.
- In a small skillet heat the oil over medium heat, add the garlic and cook until golden on both sides.
- Pour the crushed tomatoes into a 6-quart slow cooker. Add salt and pepper, bay leaf and the garlic. Gently place the meatballs into the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
Nutrition Information
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Serving
3meatballs plus sauce
Calories
295kcal
(15%)
Carbohydrates
18g
(6%)
Protein
27g
(54%)
Fat
11g
(17%)
Saturated Fat
4.8g
(24%)
Cholesterol
102mg
(34%)
Sodium
757mg
(32%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 3meatballs plus sauce | |
| Calories | 295kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 102mg | 34% |
| Sodium | 757mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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