Description of this recipe: These Paleo Slow Cooker Meatballs are a delicious and healthy take on a classic comfort food. Made with a blend of ground beef and lamb, almond flour, and a flavorful tomato sauce, they’re perfect for a weeknight dinner or a weekend gathering. The slow cooker makes them incredibly easy to prepare, and the result is tender, juicy meatballs simmered in a rich and savory sauce.
Why you will love this recipe: You’ll love these Paleo Slow Cooker Meatballs because they are:
- Easy to make: Just mix the ingredients, form the meatballs, and let the slow cooker do the rest.
- Healthy: Made with wholesome ingredients like ground meat, almond flour, and fresh herbs.
- Flavorful: The combination of ground beef and lamb, along with the aromatic herbs and spices, creates a deeply satisfying flavor.
- Versatile: Serve them with zucchini noodles, spaghetti squash, cauliflower rice, or your favorite Paleo-friendly side.
- Perfect for meal prep: Make a big batch on the weekend and enjoy them throughout the week.
Introduction
Slow cookers are a lifesaver for busy weeknights, and this Paleo meatball recipe is no exception. It delivers maximum flavor with minimum effort, making it a win-win for everyone. Traditional meatball recipes often rely on breadcrumbs as a binder, but this recipe uses almond flour to keep it Paleo-friendly without sacrificing texture or taste. The slow cooking process allows the meatballs to become incredibly tender and absorb all the delicious flavors of the tomato sauce.
This recipe also offers a fantastic opportunity to customize the flavors to your liking. Feel free to experiment with different herbs, spices, and vegetables to create your own unique version. The beauty of slow cooking is that it allows the flavors to meld together and deepen over time, resulting in a truly unforgettable meal.
Ingredients:
For the meatballs:
- 1 lb ground beef
- 1 lb ground lamb
- 1/2 cup almond flour
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
For the sauce:
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Preparation:
Step 1: In a large bowl, combine the ground beef, ground lamb, almond flour, egg, minced garlic, chopped parsley, salt, black pepper, onion powder, dried oregano, and smoked paprika. Gently mix all ingredients together until well combined, being careful not to overmix. Overmixing can result in tough meatballs.
Step 2: Using your hands, form the mixture into 1.5-inch meatballs. You should get approximately 24-30 meatballs from this recipe. As you form each meatball, gently roll it between your palms to create a smooth, round shape. Place the formed meatballs on a plate or baking sheet lined with parchment paper to prevent sticking.
Step 3: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic to the skillet and sauté for about 2 minutes, or until the onion becomes translucent and fragrant. Be careful not to burn the garlic, as this can result in a bitter flavor.
Step 4: Add the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir all the ingredients together well to combine. Bring the sauce to a simmer and let it cook for about 5 minutes, stirring occasionally. This step allows the flavors of the sauce to meld together.
Step 5: Pour half of the tomato sauce into the bottom of the slow cooker. Arrange the meatballs in a single layer over the sauce. Pour the remaining sauce over the meatballs, ensuring they are evenly coated. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The meatballs are done when they are cooked through and tender.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the Paleo Slow Cooker Meatballs with zucchini noodles for a low-carb and healthy meal.
- Serve over spaghetti squash for a hearty and satisfying dish.
- Serve over cauliflower rice for another Paleo-friendly option.
- Serve as an appetizer with toothpicks for a party or gathering.
- Add them to a Paleo-friendly pizza crust for a meatball pizza.
Tips:
- For extra flavor, brown the meatballs in a skillet before adding them to the slow cooker.
- If you don’t have almond flour, you can use coconut flour or a Paleo-friendly breadcrumb substitute.
- Add some chopped vegetables, such as bell peppers or zucchini, to the slow cooker along with the meatballs for a more complete meal.
- For a spicier sauce, add more red pepper flakes or a dash of cayenne pepper.
- Store leftover meatballs in the refrigerator for up to 3 days.
Prep Time:
20 minutes
Cook Time:
6-8 hours on low, 3-4 hours on high
Total Time:
6 hours 20 minutes – 8 hours 20 minutes
Nutritional Information:
(Estimated, per serving, varies based on specific ingredients and serving size)
- Calories: 350
- Protein: 30g
- Sodium: 700mg
Conclusion
These Paleo Slow Cooker Meatballs are a testament to the fact that healthy eating doesn’t have to be boring or time-consuming. This recipe offers a delicious and convenient way to enjoy a classic comfort food without compromising your dietary goals. Whether you’re following a Paleo diet or simply looking for a healthier alternative to traditional meatballs, this recipe is sure to become a family favorite. The combination of tender meatballs and flavorful tomato sauce is irresistible, and the slow cooker makes it incredibly easy to prepare. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a truly satisfying and guilt-free meal.
Questions and Answers:
Q1: Can I use different types of ground meat in this recipe?
A: Absolutely! While this recipe calls for a combination of ground beef and lamb, you can easily substitute other types of ground meat based on your preferences and availability. Ground turkey, ground chicken, or even ground pork would work well in this recipe. Just be sure to adjust the cooking time accordingly, as different types of ground meat may cook at slightly different rates. Using a leaner ground meat, such as ground turkey or chicken, may also result in a slightly drier meatball, so you may want to add a little extra olive oil or other healthy fat to the mixture.
Q2: What can I do if I don’t have almond flour on hand?
A: If you don’t have almond flour, there are several substitutes you can use to bind the meatballs together. Coconut flour is a popular Paleo-friendly alternative, but keep in mind that it is very absorbent, so you’ll need to use less of it than almond flour. Start with about 1/4 cup of coconut flour and add more if needed until the mixture comes together. Another option is to use a Paleo-friendly breadcrumb substitute, such as crushed pork rinds or a homemade blend of nuts and seeds. You can also try using arrowroot powder or tapioca starch, but these may not provide as much binding power as almond flour or coconut flour.
Q3: Can I add vegetables to the slow cooker along with the meatballs?
A: Yes, adding vegetables to the slow cooker along with the meatballs is a great way to add more nutrients and flavor to the dish. Some good options include chopped bell peppers, zucchini, onions, mushrooms, or carrots. You can add the vegetables directly to the slow cooker along with the sauce and meatballs. Keep in mind that some vegetables may cook faster than others, so you may want to add them later in the cooking process to prevent them from becoming too mushy. For example, you could add the onions and carrots at the beginning of cooking, and then add the bell peppers and zucchini during the last hour.
Q4: How can I make the sauce spicier?
A: If you prefer a spicier sauce, there are several ways to add some heat to the recipe. You can increase the amount of red pepper flakes in the sauce, or add a dash of cayenne pepper. Another option is to use a spicy tomato sauce or add some chopped jalapeño peppers to the sauce. You can also add a few drops of hot sauce to the sauce after it’s finished cooking. Be careful not to add too much spice at once, as it’s always easier to add more than to take it away.
Q5: Can I freeze these meatballs for later?
A: Yes, these Paleo Slow Cooker Meatballs freeze very well. To freeze them, allow the meatballs to cool completely. Then, place them in a single layer on a baking sheet lined with parchment paper and freeze for about 2 hours, or until they are solid. Once the meatballs are frozen, transfer them to a freezer-safe bag or container. This will prevent them from sticking together and make it easier to thaw them later. You can store the frozen meatballs in the freezer for up to 3 months. To reheat the frozen meatballs, thaw them in the refrigerator overnight and then reheat them in a skillet, oven, or microwave. You can also reheat them directly in the slow cooker.
