Slow Cooker Meatballs and Marinara Sauce
- 1 lb 1 lb 1 lb Ground Turkey, (or beef/pork, if you prefer)
- 1 whole 1 whole 1 whole Egg, beaten
- 0.333 cup 0.333 cup 0.333 cup Blanched Almond Flour
- 1 tsp 1 tsp 1 tsp dried Basil
- 0.5 Tbsp 0.5 Tbsp 0.5 Tbsp dried Oregano
- 0.25 tsp 0.25 tsp 0.25 tsp Granulated Garlic
- .5 tsp .5 tsp .5 tsp Ground Fresh Black Peppercorns
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Red Pepper Flakes, optional, or to taste
- 28 oz 28 oz 28 oz Crushed Tomatoes, 1 large can; make sure it's unflavored and unsalted
- 0.5 tsp 0.5 tsp 0.5 tsp Chili Powder
- .5 tsp .5 tsp .5 tsp Balsamic Vinegar
- 0.5 tsp 0.5 tsp 0.5 tsp Onion Powder
- Lightly grease or spray the bowl of a 4-quart slow cooker and set aside.
- Make the meatballs: In a large bowl, stir together the turkey, egg, almond flour, basil, oregano, garlic, black pepper, salt and red pepper flakes until very well combined. Use your hands to mash instead of stir, if it works better.
- Use an ice cream scoop to portion the mixture into about 3-Tablespoon scoops. Roll each portion into a ball (lightly wet your hands if necessary to prevent sticking). Place the meatballs in the prepared slow cooker bowl, about 1 inch apart. Set the bowl in the slow cooker but don't turn it on just yet.
- Make the sauce: in a large mixing bowl, whisk together all of the sauce ingredients until combined. Pour over the meatballs.
- Cover and cook on low for 3 hours until meatballs are tender.
To make ahead: Prep the meatballs and sauce in the bowl of the crockpot the night before. Add the bowl to the machine in the morning, set the cooking time, and make sure that the machine You can cook 1.5 hours on high if you are pressed for time. Feel free to replace the turkey with whatever ground meat (beef/pork) you prefer for your meatballs. Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to three months.
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