Slow Cooker Meatballs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
4 servings
-
Calories
292 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Meatballs
Description
Slow Cooker Meatballs use lean beef mixed with diced onion, crushed garlic, dried oregano, breadcrumbs, egg, salt, and pepper to create a mixture that is formed into uniform meatballs. They are briefly browned in olive oil to develop a crust, then removed from the pan.
The sauce is prepared in the pan by gently cooking diced onion and carrot before adding passata, garlic cloves, tomato puree, balsamic vinegar, and dried oregano and thyme. This flavorful tomato-based sauce coats the meatballs during a slow cooking process, simmering for six hours on low or three hours on high, which allows the meatballs to absorb the sauce and become tender.
This dish pairs well with pasta or mashed potatoes, providing a hearty and comforting meal. The sauce is subtly sweetened by the carrot and balsamic vinegar, complementing the herbs and garlic.
Preparation tips include not over-mixing the meat mixture to keep the meatballs light, ensuring even-sized portions for uniform cooking, and the possibility to vary seasonings for different flavor profiles. Leftovers can be repurposed for meatball sandwiches or reheated as a main dish.
Ingredients
Meatballs:
- 500 g Lean beef mince
- 1 onion small; peeled and finely diced
- 2 garlic crushed, clove
- 25 g breadcrumbs
- 1 tablespoon oregano dried
- 1 egg medium size; whisked
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon olive oil
Sauce:
- 1 carrot peeled and diced
- 1 onion peeled and diced
- 500 ml passata
- 3 garlic clove
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon tomato puree
- 2 tablespoon balsamic vinegar
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
Instructions
- Put 500 g Lean beef mince, 25 g Breadcrumbs, 1 Onion, 2 Garlic clove, 1 tablespoon Dried oregano, 1 Egg and 1 pinch Sea salt and ground black pepper into a bowl. Mix well. If the mixture sees a bit wet, then add some more breadcrumbs.
- Form into 12 meatballs and set aside.
- Heat 1 tablespoon Olive oil in a large pan and add the meatballs. Cook on low for 2 minutes each side. Take the meatballs out and then add 1 Onion and 1 Carrot and gently cook for 2 minutes.
- Add the cooked onion, carrot and meatballs to the slow cooker bowl.
- Add 500 ml Passata, 3 Garlic clove, 1 pinch Sea salt and ground black pepper, 2 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 1 tablespoon Dried oregano and 1 tablespoon Dried thyme on top of the meatballs and gently stir so everything is coated.
- Cook on low for 6 hours or high for 3 hours and serve with pasta or mashed potatoes.
Notes
- Mix the meatball ingredients just until combined to keep the texture light and avoid dense meatballs.
- Shape meatballs evenly to ensure uniform cooking.
- Try alternative seasonings such as Mexican or Moroccan spices for variation.
- These meatballs go well with pasta or mashed potatoes; leftovers are great for meatball subs.
- Make meatballs in advance or use store-bought ones to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 292kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 118mg | 39% |
| Sodium | 217mg | 9% |
| Potassium | 1222mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3355IU | 67% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 129mg | 13% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
