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4.8 from 15 votes

Slow Cooker Beef Meatballs with Broccoli Rabe

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!

Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Servings: 5 Servings
Calories: 295 kcal
Course: Dinner
Cuisine: Italian , American

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. In a small skillet heat the oil over medium heat, add the garlic and cook until golden on both sides.
  5. 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

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

% 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.