Ana Cooke’s Slow Cookers recipe for meatballs is an amazing, low-carb meatball recipe!
This recipe uses meatballs that have been seasoned with paprika and pepper and is ready in 30 minutes or less.
And with these slow cooker meatball recipes, you can enjoy the taste of homemade meatballs for a very low-calorie, low fat, and incredibly delicious dinner!
The best part?
Anna’s slow cooker meats are made from tender, whole grain beef that is seasoned with ground pepper, paprika, salt and pepper, and a combination of spices.
The best thing about this slow cooker recipe?
It’s easy to make, and it’s perfect for a weeknight dinner party.
Prep Time 15 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 Ingredients 8 whole grain steak, sliced 1 inch thick (I like to use beef from the supermarket) 1/4 cup olive oil 1/2 cup shredded cheddar cheese 1/3 cup shredded Swiss cheese (I use Cheddar) 1 cup cooked spaghetti squash 2-3 garlic cloves, minced 1 large onion, diced 1-1/2 cups beef broth, plus more to taste 1 1/8 cups chopped fresh parsley, roughly chopped 1/6 cup ground black pepper, to taste Instructions Start by slicing the steak into small pieces and then trimming it to make a nice, thin strip.
Now slice each piece into quarters and then into 2-inch cubes.
Then slice each slice into thirds, then into 1-inch squares.
If you like your meatballs a bit more svelte, you might consider making them in advance to give them a little more structure.
Once your meat has been sliced and shredded, you’ll need to add 1 1.5 cups of beef broth to your slow cooker.
In a small saucepan over medium-high heat, heat the olive oil.
When the oil starts to shimmer, add the shredded cheddars and sauté for 2-2.5 minutes.
Then add the sautés, garlic and onions.
Continue to sautée for a minute or two.
When onions have softened, add them to the saute pan.
Once the onions are cooked, add a little water to the pan and add the beef broth.
Stir to combine.
Add the beef, minced parsley and black pepper and stir to combine well.
Bring the mixture to a boil.
Reduce the heat to medium and cook for 6 minutes.
Add in the spaghetti squash.
Continue cooking for another 2-4 minutes.
You can also cook your meatball mixture until it reaches your desired thickness.
After 6 minutes, you may want to add more beef broth if the meatball sauce becomes too thick.
Remove from the heat and transfer the meatballs to a blender or food processor and puree until smooth.
Serve with a drizzle of extra-virgin olive oil and fresh parsly chopped.
Recipe Notes I prefer to use frozen pasta as this will keep the meat in place.
If your meat is a bit tougher than desired, you could freeze it and use it later in the day.
The amount of cooking time will depend on how long you have the meat, and how much you cook it.
If this is your first time making meatballs, you will probably need to cook your mixture for at least an hour or two before you feel comfortable. 3.2.2925