Slow Cooker Meatballs in Tomato Sauce

Slow Cooker Meatballs in Tomato Sauce

4 servings
Preparation 20 min
Cooking 4 h

340 calories per serving 


1 tbsp olive oil   15 mL
1 onions, chopped   200 g
2 cloves garlic, chopped    
1 carrots, chopped   100 g
1 stalk celery, chopped   70 g
2 tsp dried oregano   2 g
1 dried chili peppers, minced   0.4 g
460 g ground beef, extra-lean    
1 slice bread, whole wheat, processed into bread crumbs   35 g
1 eggs size large, beaten    
2 tbsp Parmesan cheese, grated   6 g
1/2 tsp salt   2 g
  ground pepper to taste    
2 1/2 cups My Mother's Tomato Sauce (Recipe)   625 mL
1/2 cup water   125 mL

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful to pure the vegetables.


  1. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery.
  2. Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
  3. Layer about half of the cooked vegetables in the bottom of the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
  4. Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
  5. Add the beef, bread crumbs, beaten egg, grated cheese, and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
  6. Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
  7. Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.
  8. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




18 g

27 %

Saturated 6 g
+ Trans 0.4 g

34 %


125 mg


670 mg

28 %


19 g

6 %


4 g

15 %


9 g


28 g

Vitamin A

90 %

Vitamin C

30 %


10 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Fibre, Vitamin D
Good source of :
Folacin, Magnesium, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin C, Vitamin E, Vitamin K
Excellent source of :
Iron, Manganese, Niacin, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc

More info

This recipe is in the following categories: Beef | Tomatoes | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Low Calorie | Slow Cook | Italian

My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.


  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.


This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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