Meatballs: Slow Cooked

This post is for my younger brother, who recently bought a slow cooker. Ever since I can remember him in a high-chair, spaghetti and meatballs has been his favourite food of all time.

So, in honour of his new slow cooker, I have tweaked the classic meatball recipe with a few healthy additions to create a dish that is delicious, effortless and satisfying.

Sauce Ingredients:

1 tsp Olive Oil
2 Brown Onion
2 Carrots
2 Zucchini
3 Clove of Garlic
2 tins Crushed Tomatoes
2 Bay Leaves
2 tbs dried or fresh herbs (I used fresh rosemary and parsley)
Salt & Pepper to taste

Optional: 1 cup of red wine


Step 1: Turn the slow cooker on high to pre-heat while you prep the vegetables.

Step 2: Dice the onions and garlic; grate the carrot and zucchini.


Step 3: Place the vegetables in the slow cooker, with the 2 tins of tomatoes.


Step 4: Chop up the herbs, add them to the vegetables.


Step 5: Add salt and pepper and red wine (if using).


Step 6: Cover with lid and leave on high for 1 hour. You could start to make the meatballs here.

Step 7: After 1 hour, mash the vegetables together in the slow cooker, or use a stick blender- to combine all the ingredients and to even out the texture.


Meatballs Ingredients:

400g of minced meat (beef or chicken works well)

1 onion

1 egg

100g Parmesan or grated mozzarella

1 cup of almond meal (could replace with breadcrumbs)

salt & pepper



Step 1: Finely dice the onion up.

Step 2: Add egg to a bowl and lightly whisk.

Step 3: Add the onion, mince, almond meal (or bread crumbs), parmesan and salt/pepper to the bowl and mix it together well.

Step 4: When the mixture comes together, use your hands to roll them into balls a bit bigger than the size of a golf ball.


Optional: Brown off the meatballs in a pan with a little bit of butter to give a richer flavour and to help the meatballs stick together. If you brown them off, decrease cooking time by 1.5 hours.


Step 5: Carefully place the meatballs (raw or browned) in the slow cooking sauce.


Step 6: Cover with lid and leave to cook on high for 4 hours or on low for 6 hours.


Regan’s Thoughts: “Om nom nom!!”

SIDE NOTE: This didn’t turn out with well formed meatballs for me. I think perhaps the almond meal wasn’t enough to hold it together and I should have added a little flour. I think the bread crumbs would work better for this recipe and help form the meatballs. Even though the meat fell apart in the slow cooker, it formed an amazing bolognese sauce which I served over zucchini pasta or steamed vegetables. It was so tasty!

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