Slow Cooker Meatballs
Introduction
These aren't your mama's meatballs--they're better! Lean but packed with flavor, they cook all day while you're away.
Ingredients
1 large white or yellow onion, quartered
4 garlic cloves
1 red bell pepper, cored and cut in half
8 ounces sliced mushrooms
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
16 ounces lean ground beef (94% lean)
1 slice whole wheat bread, crust removed and processed into bread crumbs
1 egg yolk
2 tablespoons grated Parmesan cheese, divided
2 1/2 cups prepared low-sodium marinara sauce, divided
fresh basil or parsley for garnish (optional)
4 garlic cloves
1 red bell pepper, cored and cut in half
8 ounces sliced mushrooms
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
16 ounces lean ground beef (94% lean)
1 slice whole wheat bread, crust removed and processed into bread crumbs
1 egg yolk
2 tablespoons grated Parmesan cheese, divided
2 1/2 cups prepared low-sodium marinara sauce, divided
fresh basil or parsley for garnish (optional)
Directions
Pulse the onion in a food processor until finely chopped.
Coat a large saucepan with cooking spray and place over medium-high heat. Add the onion and cook for about four minutes, until it starts to soften.
Meanwhile, add the remaining vegetables to the food processor (no need to clean it after chopping the onions) and pulse until they are finely chopped.
Add the veggies to the pan, stir and cook for another four minutes, until their juices start to evaporate. Add the herbs and spices, stir, and remove from heat.
Transfer 1 cup of the vegetables to the food processor and pulse several times. Layer the rest in the bottom of the slow cooker.
Transfer the pureed veggies from the food processor to a medium bowl. Refrigerate for five minutes to cool slightly.
Add the beef, bread crumbs, egg yolk, and one tablespoon of Parmesan cheese to the bowl with the pureed vegetables. Using a fork or slotted spoon, thoroughly mix. Scooping two tablespoons at a time into your hands, roll the meatballs between the palms of your hands.
Place the meatballs into a large microwave-safe dish. Microwave on high for five minutes to release some of the fat (optional).
Pour 1 1/2 cups of the marinara sauce into the bottom of the slow cooker along with 1/2 cup water and stir to combine with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the marinara sauce, cover and cook on low for three to five hours. Garnish the cooked meatballs with the remaining Parmesan cheese and herbs.
Serving Size: Makes 4 servings, 3 meatballs per person
Coat a large saucepan with cooking spray and place over medium-high heat. Add the onion and cook for about four minutes, until it starts to soften.
Meanwhile, add the remaining vegetables to the food processor (no need to clean it after chopping the onions) and pulse until they are finely chopped.
Add the veggies to the pan, stir and cook for another four minutes, until their juices start to evaporate. Add the herbs and spices, stir, and remove from heat.
Transfer 1 cup of the vegetables to the food processor and pulse several times. Layer the rest in the bottom of the slow cooker.
Transfer the pureed veggies from the food processor to a medium bowl. Refrigerate for five minutes to cool slightly.
Add the beef, bread crumbs, egg yolk, and one tablespoon of Parmesan cheese to the bowl with the pureed vegetables. Using a fork or slotted spoon, thoroughly mix. Scooping two tablespoons at a time into your hands, roll the meatballs between the palms of your hands.
Place the meatballs into a large microwave-safe dish. Microwave on high for five minutes to release some of the fat (optional).
Pour 1 1/2 cups of the marinara sauce into the bottom of the slow cooker along with 1/2 cup water and stir to combine with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the marinara sauce, cover and cook on low for three to five hours. Garnish the cooked meatballs with the remaining Parmesan cheese and herbs.
Serving Size: Makes 4 servings, 3 meatballs per person
Number of Servings: 4
