Slow Cooker Meatballs and Sauce

READY IN: 8hrs 15mins
Recipe by Tarbean

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."

Top Review by Spencer 2

We enjoyed this recipe with several modifications. I reduced the eggs to 1 and added 1/4 cup Italian seasoned bread crumbs to give the meatballs a nicer consistency. I used 1 lb. ground venison mixed with 1 lb. lean ground beef so meatballs were a little drier than most. I also skimmed grease off the top frequently as it tended to pool with watery-liquid. I made my own sauce with drained Italian tomatoes and canned tomato sauce. It was good and was served over spaghetti squash (cooked separately and pulled into strings).

Ingredients Nutrition

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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