Paleo Meatballs in Crockpot Recipe

Looking for an easy Paleo Meatballs in Crockpot recipe? Learn how to make Paleo Meatballs in Crockpot using healthy ingredients.


Submitted by mmstack

Makes 6 servings



This recipe is intended to be extremely flexible, an open-sourced meatball if you will. The only necessities are your ground meat of choice, pine nuts, and crushed/blenderized tomatoes

Recipe Ingredients for Paleo Meatballs in Crockpot

1 pound ground beef
2 eggs, beaten
1/2 cup pine nuts
1/2 cup cauliflower
1 cup zucchini
1/2 cup red onion
1 1/2 cup crushed tomatoes
4 cup fresh spinach

Recipe Directions for Paleo Meatballs in Crockpot

  1. Shred or grate your assorted vegetable until you fill a small bowl with about 2 cups of a vegetable mixture. Hand toss well.

  2. Add in your 2 beaten eggs to the vegetable mix and stir well. Make sure the veggies are completely coated by the egg. Press this mixture down into the bowl and let it sit for a minute or two.

  3. Your shredded/grated vegetables and egg mixture should look something like this.

  4. Place ground meat of choice into a large mixing bowl and use a wooden spoon to break it apart evenly.

  5. Add your egg and vegetable mixture to the ground meat. Time to get hands on. Use your hands to fully mix the ingredients. Roll the mixture over itself many times as if you were kneading dough. Press the mixture down into the bowl to form one large meat patty.

  6. Time to roll your meatballs. I prefer to roll them to a size slightly larger than a golf ball. Make sure you cup your hands to make sure the meatballs are packed tightly.

  7. Use just enough of your crushed tomatoes to cover the bottom of your crock pot / slow cooker. You should only see red at the bottom now.

  8. Cover the tomatoes with 2 handfulls of spinach, you should now see only green at the bottom.

  9. Line your meatballs around the crock pot, they should be slightly touching the sides. Form a ring around the pot and place the extra meatballs inside to form a second ring.

  10. Spoon just enough crushed tomatoes to fill the small gaps between the meatballs. Do not cover the meatballs.

  11. Cover the meatballs with another 2 large handfulls of spinach, again you should only see green. Sprinkle any extra pine nuts on top of the Spinach.

  12. Place the cover on your crock pot / slow cooker and set the timer for 3 to 4 hours on high or 5 to 6 hours on low.

  13. This is always go-to recipe for me. Sometimes I make meatballs, other times I make a loaf. It?s really hard to choose the wrong vegetables to add in, and its a great way to use up some veggie bits before they go to waste. I am also a big fan of pine nuts, and in this case they add a great textural component to something that is often a single consistency. Oh, and the spinach comes out lovely too. I bet you?ll eat the top layer before you plate the meatballs. Hope you all enjoy this one as much as I do!

  14. As always, if you cook one of your recipes, plate it up and post a picture to our FaceBook wall: www.facebook.com/paleopot

Categories

Main Dish

Nutrition Facts
Serving Size 220.8g
Amount Per Serving
Calories
276
Calories from Fat
126
% Daily Value*
Total Fat
14.0g
22%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
122mg
41%
Sodium
211mg
9%
Potassium
592mg
17%
Total Carbohydrates
9.3g
3%
Dietary Fiber
3.5g
14%
Sugars
5.0g
Protein
28.9g
Vitamin A 52% Vitamin C 30%
Calcium 6% Iron 93%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very high in iron
  • High in manganese
  • High in phosphorus
  • High in selenium
  • High in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin B12
  • High in vitamin C
  • High in zinc
  •   Bad points
  • High in cholesterol
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