Slow Cooker Meatballs
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Slow Cooker Meatballs
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Set it and forget it with these "better-for-you" slow cooker meatballs. We've added tons of veggies in the sauce to make this comfort food even healthier.
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Ingredients
For the Meatballs
- 1 pound ground beef
- 1 pound ground pork (or could substitute another pound of ground beef)
- 1 cup whole-wheat breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 eggs
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup whole-wheat flour
- olive oil for cooking
For the Sauce
- 1 onion diced
- 3 carrots peeled and cut into large dice
- 3 stalks celery cut into large dice
- 5 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce (plain)
- 1/2 teaspoon salt
- pepper to taste
For Serving
- 1 pound whole wheat pasta cooked according to package directions
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Instructions
For the Meatballs
- Put all the ingredients, except for the flour, in a large bowl and mix with your hands until thoroughly combined. Form into 1 1/2 to 2" meatballs, roll around in the flour until coated, and set aside.
- Heat 2 tablespoons of oil in your largest skillet over medium-high heat. Shake the excess flour off the meatballs and cook until brown on all sides. Cook in batches, if necessary, and drizzle in extra oil if pan starts to appear dry.
- Transfer to bottom of the slow cooker.
For the Sauce
- Place the onion and veggies on top of the meatballs and follow with the seasonings and tomatoes. Cook on high for 5 to 6 hours.
- Spoon off (and discard) any cooking fat that has collected at the top of the sauce and serve over whole-grain pasta or polenta.
Notes
- We recommend organic ingredients when feasible.
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