Be All End All Slow Cooker Meatballs

Be All End All Slow Cooker Meatballs is a dairy free recipe with 20 servings. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 53 calories. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of ground chicken, fresh parsley, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 51 person have tried and liked this recipe. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Slow Cooker Meatballs, Slow Cooker Meatballs & Marinara, and Slow Cooker Cranberry Meatballs for similar recipes.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

¼ cup Panko style breadcrumbs

¼ cup finely chopped fresh parsley

2 cloves garlic, very finely minced

1 pound ground chicken, pork, or beef (or a blend)

1 teaspoon kosher salt

1 teaspoon coarse ground or freshly cracked black pepper

¼ cup seasoned bread crumbs

1 jar prepared tomato sauce (store bought or homemade - use your favorite!)

Equipment:

bowl

slow cooker

Cooking instruction summary:

In a large bowl use your hands to mix together the ground meat, minced garlic, salt, pepper, parsley, and breadcrumbs. You want to mix until combined but don't over work it. I like to leave a few breadcrumbs in the bottom of the bowl for easier rolling.Roll the mixture into balls - about the size of a golf ball, maybe just a little smaller.Pour the sauce into the slow cooker and add the meatballs. They will sort of sit on top of the sauce. Put the lid on the slow cooker and cook on high for 1 hours or on low for 4 hours. Halfway through cooking remove the lid and sort of shake the slow cooker from side to side -- the meatballs will sink down and coat themselves in the sauce. Recover and let the slow cooker continue working.Serve on spaghetti, sandwiches, or in a bowl all covered with cheese.

 

Step by step:


1. In a large bowl use your hands to mix together the ground meat, minced garlic, salt, pepper, parsley, and breadcrumbs. You want to mix until combined but don't over work it. I like to leave a few breadcrumbs in the bottom of the bowl for easier rolling.

2. Roll the mixture into balls - about the size of a golf ball, maybe just a little smaller.

3. Pour the sauce into the slow cooker and add the meatballs. They will sort of sit on top of the sauce.

4. Put the lid on the slow cooker and cook on high for 1 hours or on low for 4 hours. Halfway through cooking remove the lid and sort of shake the slow cooker from side to side -- the meatballs will sink down and coat themselves in the sauce. Recover and let the slow cooker continue working.

5. Serve on spaghetti, sandwiches, or in a bowl all covered with cheese.


Nutrition Information:

Quickview
52k Calories
4g Protein
2g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
52k
3%

Fat
2g
3%

  Saturated Fat
0.57g
4%

Carbohydrates
4g
1%

  Sugar
1g
2%

Cholesterol
19mg
7%

Sodium
338mg
15%

Get Enough Of These
Protein
4g
10%

Vitamin K
14µg
14%

Vitamin B3
1mg
9%

Vitamin B6
0.16mg
8%

Potassium
243mg
7%

Phosphorus
55mg
6%

Vitamin B2
0.09mg
5%

Selenium
3µg
4%

Manganese
0.09mg
4%

Vitamin A
213IU
4%

Vitamin C
3mg
4%

Vitamin B1
0.06mg
4%

Iron
0.73mg
4%

Vitamin B5
0.38mg
4%

Vitamin E
0.56mg
4%

Copper
0.07mg
3%

Zinc
0.46mg
3%

Magnesium
12mg
3%

Fiber
0.7g
3%

Vitamin B12
0.14µg
2%

Folate
8µg
2%

Calcium
13mg
1%

covered percent of daily need
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Food Trivia

Eating pasta that has been cooked, cooled, and then reheated is significantly healthier than eating it freshly cooked because it turns into “resistant starch,” reducing blood glucose levels by half.

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