Slow-Cooker Meatloaf Meatballs

Try this Meatloaf Meatballs recipe for dinner
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Meatloaf Meatballs Recipe

Danielle Walker

These meatloaf meatballs use coconut flour, instead of all-purpose. Serve with spaghetti squash to keep this easy slow-cooker meal gluten-free.

Danielle Walker is the founder of AgainstAllGrain.com and bestselling cookbook author of Against All Grain and Meals Made Simple. Find more recipes at www.againstallgrain.com.

6
Servings
505
Calories Per Serving
Deliver Ingredients

Notes

Make-ahead tip:

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.

Ingredients

For the sauce:

  • 2 Cups tomato purée
  • 1/4 Cup tomato paste
  • 1/4 Cup honey
  • 1/4 Cup coconut aminos
  • 1 1/2 Tablespoon apple cider vinegar
  • 1 Tablespoon plus one teaspoon Dijon mustard
  • 1 Teaspoon sea salt
  • 1 Teaspoon onion powder
  • 1/2 Teaspoon allspice

For the meatballs:

  • 2 small Vidalia onions, chopped
  • 2 large carrots, quartered
  • 1 clove garlic, peeled
  • 2 large eggs, whisked
  • 2 Tablespoons coconut flour or a half cup almond meal
  • 3/4 Teaspoons sea salt
  • 1 Teaspoon ground dried oregano
  • 1/4 Teaspoon cracked black pepper
  • 1 1/2 Pound ground beef
  • 1/2 Pound lean ground pork

Directions

For the sauce:

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.

For the meatballs:

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.

Nutritional Facts

Total Fat
30g
43%
Sugar
4g
4%
Saturated Fat
11g
46%
Cholesterol
139mg
46%
Carbohydrate, by difference
15g
12%
Protein
44g
96%
Vitamin A, RAE
48µg
7%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
65mg
7%
Choline, total
35mg
8%
Fiber, total dietary
2g
8%
Folate, total
36µg
9%
Iron, Fe
5mg
28%
Magnesium, Mg
66mg
21%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
415mg
59%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
217mg
14%
Thiamin
1mg
91%
Water
157g
6%
Zinc, Zn
9mg
100%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.