If you’re looking for a hearty dinner that supports your Paleo lifestyle, these slow-cooker paleo meatballs are a must-try. Picture a cozy evening where your kitchen is filled with mouthwatering aromas, and you barely had to lift a finger after prepping. You’ll love how tender these meatballs turn out, and they’re perfect for busy weekdays or a laid-back weekend when you want a comforting meal without the fuss.
Ingredients
- 1 pound ground beef (grass-fed if possible)
- 1 pound ground turkey
- 1 cup almond flour
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can of no-sugar-added tomato sauce
- 1 (15-ounce) can of crushed tomatoes (look for a brand without added sugar)
Directions
- In a large bowl, combine the ground beef, ground turkey, almond flour, minced garlic, chopped onion, dried basil, dried oregano, salt, and black pepper. Mix it all together gently with your hands or a spoon, making sure not to overwork the meat.
- Roll the mixture into meatballs about the size of a golf ball. Place them on a platter or tray ready for the slow cooker.
- Pour half the tomato sauce and half the crushed tomatoes into the bottom of your slow cooker. Carefully arrange the meatballs on top.
- Pour the remaining tomato sauce and crushed tomatoes over the meatballs.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the meatballs are cooked through (no pink in the center).
- Once done, give everything a gentle stir. Serve with spaghetti squash, zoodles (zucchini noodles), or a simple side salad.
Nutrition Facts
- Serving Size: About 2 meatballs
- Calories: Approximately 220
- Protein: Around 18g
- Carbohydrates: About 6g
- Fat: Around 13g
(These numbers can vary based on specific ingredient brands, so use them as a guideline.)
Final Thoughts
These slow-cooker paleo meatballs are incredibly versatile. You can store leftovers in the fridge for up to four days or freeze them for later. They’re just as tasty the next day, which makes them perfect for meal prep. Whether you’re new to the Paleo diet or you’ve been following it for a while, these meatballs offer a comforting, homemade flavor without sacrificing your nutrition goals.
Frequently Asked Questions (FAQs)
-
Can I use other types of ground meat?
Absolutely. You can swap the ground turkey for chicken, or even use 100% beef if that’s your preference. Just keep an eye on cooking time. -
Is it okay to add extra veggies?
Definitely. Chopped bell peppers, grated carrots, or spinach work great. Just ensure you don’t overcrowd the slow cooker. -
Do I need any special equipment?
Your standard slow cooker is all you need. Make sure it has enough room to fit all your meatballs without stacking them too tightly. -
How do I store leftovers?
Let the meatballs cool, then place them in an airtight container. Store in the fridge for up to four days. For longer storage, freeze them in freezer-safe bags or containers for up to three months.
Feel free to experiment with herbs, adjust the salt to taste, and most importantly, enjoy the simplicity of letting your slow cooker do the hard work. Happy cooking!
Ingredients
1 pound ground beef (grass-fed if possible)
1 pound ground turkey
1 cup almond flour
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can of no-sugar-added tomato sauce
1 (15-ounce) can of crushed tomatoes (look for a brand without added sugar)
Directions
- In a large bowl, combine the ground beef, ground turkey, almond flour, minced garlic, chopped onion, dried basil, dried oregano, salt, and black pepper. Mix it all together gently with your hands or a spoon, making sure not to overwork the meat.
- Roll the mixture into meatballs about the size of a golf ball. Place them on a platter or tray ready for the slow cooker.
- Pour half the tomato sauce and half the crushed tomatoes into the bottom of your slow cooker. Carefully arrange the meatballs on top.
- Pour the remaining tomato sauce and crushed tomatoes over the meatballs.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the meatballs are cooked through (no pink in the center).
- Once done, give everything a gentle stir. Serve with spaghetti squash, zoodles (zucchini noodles), or a simple side salad.
