Slow Cooker Meatballs in Tomato Sauce

7 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? olive oil ???
??? onions, chopped ???
??? garlic, chopped ???
??? carrots, chopped ???
??? celery, chopped ???
??? dried oregano ???
??? dried chili peppers, minced ???
??? ground beef, extra-lean ???
??? gluten-free bread, processed into bread crumbs ???
??? eggs size large, beaten ???
??? salt ???
??? ground pepper to taste [optional] ???
??? My Mother's Tomato Sauce ???
??? water ???

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful to pure the vegetables.

Method

  1. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery.
  2. Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
  3. Layer about half of the cooked vegetables in the bottom of the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
  4. Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
  5. Add the beef, gluten-free bread crumbs, beaten egg, and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
  6. Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
  7. Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.
  8. Serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

330

Fat

17 g

26 %

Saturated 4.6 g
+ Trans 0.3 g

24 %

Cholesterol

120 mg

Sodium

630 mg

26 %

Carbohydrate

19 g

6 %

Fibre

4 g

15 %

Sugars

7 g

Net Carbs

15 g

Protein

27 g

Vitamin A

84 %

Vitamin C

31 %

Calcium

8 %

Iron

27 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin K, Zinc
Good source of  :
Folacin, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Fibre, Manganese, Selenium, Vitamin B1, Vitamin D
Low  :
Calories, Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 3
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.