Combine grass-fed beef & your favorite vegetables for healthy and delicious meatballs. There are only a few ingredients in this simple slow cooker recipe.
I started my husband on this first round of whole 30 on Sept 1st. I’ve been very bad at posting his meals; I’ll do better at writing the recipes down because they’ve been really good and extremely healthy. There’s a lot I can say about the whole 30 program and it’s benefits but I’ll save that for another post. In short it’s 30 days of no: alcohol, sugar, grains or dairy. That leaves a lot of unprocessed yumminess like grass-fed meats, organic vegetables and fruits, clarified butter (like ghee), etc. HEALTHY. If you’re wondering why I’m not going it 100% it’s because my new job is a little too hectic right now with the hours and traveling. I’m definitely trying to stick to it as well the best I can.
I had a couple of pounds of grass-fed ground beef from 5280Meat in my freezer so I thought why not make some big meatballs! Keeping with whole 30, I wanted to pack the meatballs with veggies. In my frig I had a small onion, 1 bell pepper and some mushrooms. Score. Grind those babies up in the food processor and they’re good to go. This is where you can get creative. Don’t like mushrooms? Leave them out! Got kale? Add it! Fresh herbs? Perfect! If you’re following whole 30 then be careful what type of marinara sauce you use. To be safe you can substitute 28 ounces of diced tomatoes. For the seasoning, I used Flavor God’s Italian Zest. If you don’t have a bottle Italian seasoning to use, here is one for you from Allrecipes.com:
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons dried marjoram
2 tablespoons dried cilantro
2 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons red pepper flakes
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.
Extras. Make this a complete meal! I added more vegetables….zoodles aka spaghetti-like zucchini strands. How do you like your zoodles cooked? Personally I like mine on the soft side. But most people prefer al dente. If you like your al dente then add them in at the end of cooking time. Turn off the slow cooker, add the zoodles on top of the meatballs, close the lid and let it sit for 10 minutes or maybe even less. For a more complete meal, you can throw some diced potatoes in with the meatballs or even add other vegetables like green beans. I used my 3.5-quart Crock-Pot Casserole Crock Slow Cooker but any 5 or 6 quart will do.
- 1 lb grass-fed beef
- 4 ounces mushrooms, chopped finely
- 1 small onion, chopped finely
- ½ bell pepper, chopped finely
- 2 tbsp Italian seasoning
- 2 garlic cloves, minced
- 20 ounces marinara sauce
- Pour marinara sauce in the bottom of the slow cooker.
- Add mushrooms, onion and bell pepper to food processor and process until finely chopped.
- In a medium-size bowl, mix remaining ingredients together until well blended.
- Form mixture into meatballs.
- Add meatballs to the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
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