Slow Cooker Meatballs and Sauce |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Taken from The Everyday Low-Carb Slow Cooker Cookbook The meatballs cook right in the sauce, making it especially rich and robust. If you like, serve with spaghetti squash 'spaghetti' or low-carb pasta. Ingredients:
1 lb ground pork |
1 lb ground veal (90% lean) or 1 lb lean ground beef (90% lean) |
3 eggs, beaten |
1/2 cup grated parmesan cheese |
1 tablespoon onion powder |
2 teaspoons garlic powder |
1 tablespoon oregano |
3/4 teaspoon kosher salt |
1 teaspoon black pepper |
1 (25 3/4 ounce) can spaghetti sauce ( lite or no sugar added ) |
2 teaspoons oregano |
1 teaspoon minced garlic |
1/2 teaspoon black pepper |
2 teaspoons butter |
1/4 cup red wine |
1 cup water |
Directions:
1. In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
2. Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
3. Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.
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