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Tender & DELICIOUS Crockpot/Slow Cooker Meatballs

Servings: 4

Ingredients

  • 1 lb lean ground beef or ground bison
  • 1/2 cup almond flour or oat flour
  • 2 Tbsps Worcestershire sauce
  • 2 Tbsps finely chopped fresh parsley
  • 2 Tbsps finely grated Parmesan cheese
  • sea salt and ground pepper to taste
  • 2 tsps dried basil
  • 1 large egg
  • 1 x 24 oz jar crushed tomatoes or marinara sauce
  • 4 fresh garlic cloves pressed
  • 1 medium onion diced
  • 2 Tbsps grass-fed butter or ghee melted

Instructions

  • In a large bowl add your ground beef or ground bison, flour, Worcestershire, parsley, parmesan, sea salt, pepper, dried basil and the egg.
  • Stir to combine, then form the meat mixture into small (around 1-1/2-inch diameter) meatballs. I like to use a cookie scoop for this.
  • Heat a large skillet over medium heat and drizzle with a tiny bit of avocado or olive oil. Sear the meatballs just until they start to become golden brown, just a couple minutes.
  • Meanwhile, in your crockpot, stir in the crushed tomatoes or marinara with garlic, onion, and butter.
  • Transfer your meatballs, in a single layer, into the crockpot and gently stir with sauce.
  • Cover your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-2 1/2 hours. (I prefer the results of using LOW setting).
  • Garnish with additional shredded parmesan and fresh parsley if desired and enjoy!