Slow Cooker Paleo Meatballs

Homemade meatballs can easily fit into your busy schedule. Not only that, they can be a healthy addition to your weekly meal plan. No gluten, no added sugars, no canola oils will spoil this meal the whole family will enjoy. Serve over gluten-free pasta, zoodles, or spaghetti squash for a hearty dinner.

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Servings: 10

Prep Time: 00:05

Cook Time: 05:00

Main Ingredients

2 jars of marainara sauce or make your own*

2 pounds ground beef, venison, veal, lamb, or combination (i used beef and venison)

1 egg 1 cup almond flour

1/2 teaspoon salt, dried basil, and dried oregano

1/4 teaspoon black pepper


1In your slow cooker, pour one jar of marinara into the bottom of the pot.

2In a mixing bowl, mix ground beef, egg, flour, and spices with your hands. Do not over mix or else the meatballs with be tough.

3Scoop meatballs into 1 inch balls, placing on a parchment-lined sheet pan.

4Broil meatballs for a few minutes or until the tops start to brown and the meatballs release a little fat. This will help keep the sauce from getting greasy.

5Place the meatballs into the slow cooker. Top with additional marinara sauce. Cook on low for 4-5 hours.

6Serve over gluten-free pasta, zoodles, or spaghetti squash. These would freeze well, too.

Additional Notes

*Saute one diced onion, 2 garlic cloves, one diced pepper, and 1 cup diced celery stalk in 1 teaspoon coconut oil until softened. Add 2 28 oz cans diced tomatoes, 2 10 oz cans tomato sauce, and 2 6 oz cans tomato paste. Add 1 teaspoon garlic powder, salt, and onion powder, as well as 1/2 teaspoon dried basil and oregano. Simmer for at least thirty minutes. Season to taste.

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