These meatloaf meatballs use coconut flour, instead of all-purpose. Serve with spaghetti squash to keep this easy slow-cooker meal gluten-free.
Store the sauce for up to 3 days in the refrigerator. Prepare the meatballs the night before and store in the refrigerator. Bring to room temperature for 20 minutes before baking or slow cooking.
Freeze uncooked meatballs on a rimmed baking sheet lined with parchment paper. Once frozen, transfer the meatballs to a freezer-safe bag or container. Pull out the desired number of meatballs the night before and thaw in the refrigerator, or place the entire sealed bag in the sink and run warm water over it until thawed. Bake or cook in a slow cooker.
In a bowl, whisk together all of the sauce ingredients. Reserve ¾ cup of the sauce and place the rest in a skillet.
Bring the sauce to a boil, then simmer uncovered on medium-low heat to thicken while the meatballs cook.
Preheat oven to 375 degrees F.
Place the onions, carrots, and garlic in a food processor. Process until the vegetables are coarsely chopped.
Add the eggs, flour salt, oregano, pepper, and reserved ¾ cup of sauce and pulse until everything is combined.
Add the meats and pulse a few times more to combine.
Use your hands or 1-tablespoon cookie scoop to form golf ball-sized meatballs. Place them on a rimmed baking sheet.
Bake the meatballs for 20 minutes, turning once halfway through.
Serve hot with the thickened sauce over the top.
Slow Cooker Instructions: Place the uncooked meatballs in a slow-cooker and cover with the sauce. Cook on high for 2 hours, and then reduce to low and cook for 4 hours more.