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Slow-Cooker Meatloaf Meatballs

Try this Meatloaf Meatballs recipe for dinner
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.

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
Servings6
Calories Per Serving504
Total Fat27g41%
Sugar25gN/A
Saturated10g50%
Cholesterol165mg55%
Protein33g66%
Carbs34g11%
Vitamin A262µg29%
Vitamin B123µg47%
Vitamin B60.9mg46.8%
Vitamin C17mg28%
Vitamin D0.5µg0.1%
Vitamin E3mg14%
Vitamin K12µg15%
Calcium91mg9%
Fiber5g19%
Folate (food)52µgN/A
Folate equivalent (total)33µg8%
Iron5mg29%
Magnesium66mg17%
Monounsaturated11gN/A
Niacin (B3)10mg49%
Phosphorus365mg52%
Polyunsaturated1gN/A
Potassium1127mg32%
Riboflavin (B2)0.5mg30.1%
Sodium941mg39%
Sugars, added12gN/A
Thiamin (B1)0.3mg19.9%
Trans1gN/A
Zinc6mg42%