Slow-Cooker Meatloaf Meatballs

Slow-Cooker Meatloaf Meatballs
4.7 from 3 ratings
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 and bestselling cookbook author of Against All Grain and Meals Made Simple. Find more recipes at
Meatloaf Meatballs Recipe
  • 2 cup 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
  • 2 small vidalia onions, chopped
  • 2 large carrots, quartered
  • 1 clove garlic, peeled
  • 2 large eggs, whisked
  • 2 tablespoon coconut flour or a half cup almond meal
  • 3/4 teaspoon 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
  1. In a bowl, whisk together all of the sauce ingredients. Reserve ¾ cup of the sauce and place the rest in a skillet.
  2. Bring the sauce to a boil, then simmer uncovered on medium-low heat to thicken while the meatballs cook.
  3. Preheat oven to 375 degrees F.
  4. Place the onions, carrots, and garlic in a food processor. Process until the vegetables are coarsely chopped.
  5. Add the eggs, flour salt, oregano, pepper, and reserved ¾ cup of sauce and pulse until everything is combined.
  6. Add the meats and pulse a few times more to combine.
  7. Use your hands or 1-tablespoon cookie scoop to form golf ball-sized meatballs. Place them on a rimmed baking sheet.
  8. Bake the meatballs for 20 minutes, turning once halfway through.
  9. Serve hot with the thickened sauce over the top.
  10. 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.