Slow Cooker Meatballs in Tomato Sauce

2 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 4 h
320 calories/serving
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Ingredients

1 tbsp Garlic-Infused Oil 15 mL
1/2 fennels, chopped 170 g
1 carrots, chopped 100 g
2 tsp dried oregano 2 g
1 dried chili peppers, minced 0.4 g
460 g ground beef, extra-lean
1 slice bread, low FODMAP, processed into bread crumbs 35 g
1 eggs size large, beaten
2 tbsp Parmesan cheese, grated 6 g
1/2 tsp salt 2 g
ground pepper to taste [optional]
2 1/2 cups My Mother's Tomato Sauce 625 mL
1/2 cup water 125 mL

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful to pure the vegetables.

Method

  1. Prepare the vegetables: Finely chop the fennel and carrot.
  2. Heat the garlic-infused oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
  3. Layer about half of the cooked vegetables in the bottom of the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
  4. Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
  5. Add the beef, gluten-free bread crumbs, beaten egg, grated cheese and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
  6. Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
  7. Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.
  8. Serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

320

Fat

17 g

26 %

Saturated 4.8 g
+ Trans 0.3 g

25 %

Cholesterol

120 mg

Sodium

650 mg

27 %

Carbohydrate

14 g

5 %

Fibre

3 g

13 %

Sugars

4 g

Net Carbs

11 g

Protein

27 g

Vitamin A

83 %

Vitamin C

27 %

Calcium

8 %

Iron

28 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Free  :
Added Sugar
Excellent source of  :
Iron, Niacin, Potassium, Vitamin A, Vitamin B12, Zinc
Good source of  :
Folacin, Magnesium, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C, Vitamin D
Low  :
Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Valérie F.
december 31, 2021 | I would make this recipe again

This recipe takes some time to make, but worth the effort! I used a magic bullet to puree the vegetables which worked fine. We used a double-sized recipe which definitely did not fit in a single layer in our crockpot, but it still turned out great. The meatballs are tender and the recipe freezes well for enjoying later!

Useful 0

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