Slow Cooker Meatballs in Tomato Sauce

7 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 4 h
330 calories/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 gluten-free bread, processed into bread crumbs 45 g
1 eggs size large, beaten
1/2 tsp salt 2 g
ground pepper to taste [optional]
2 1/2 cups My Mother's Tomato Sauce 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, gluten-free bread crumbs, beaten egg, 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

per 1 serving (190 g)


% Daily Value




17 g

26 %

Saturated 4.6 g
+ Trans 0.3 g

24 %


120 mg


630 mg

26 %


19 g

6 %


4 g

15 %


7 g

Net Carbs

15 g


27 g

Vitamin A

84 %

Vitamin C

31 %


8 %


27 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 3
Fats 3

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7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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