Slow-Cooker Meatloaf Meatballs

Name: Slow-Cooker Meatloaf Meatballs
Ingredients: 2 cup tomato purée; 1/4 cup tomato paste; 1/4 cup honey; 1/4 cup coconut aminos; 1 1/2 tablespoon apple cider vinegar; 1 tablespoon plus one teaspoon dijon mustard; 1 teaspoon sea salt; 1 teaspoon onion powder; 1/2 teaspoon allspice; 2 small vidalia onions, chopped; 2 large carrots, quartered; 1 clove garlic, peeled; 2 large eggs, whisked; 2 tablespoon coconut flour or a half cup almond meal; 3/4 teaspoon sea salt; 1 teaspoon ground dried oregano; 1/4 teaspoon cracked black pepper; 1 1/2 pound ground beef; 1/2 pound lean ground pork

Danielle Walker|Jan. 15, 2016 1:02 am EST

4.7 (3 ratings)

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These meatloaf meatballs use coconut flour, instead of all-purpose. Serve with spaghetti squash to keep this easy slow-cooker meal gluten-free.Danielle Walker is the founder of AgainstAllGrain.com and bestselling cookbook author of Against All Grain and Meals Made Simple. Find more recipes at www.againstallgrain.com.

Servings

6

Ingredients

2 cup tomato purée
1/4 cup tomato paste
1/4 cup honey
1/4 cup coconut aminos
1 1/2 tablespoon apple cider vinegar
1 tablespoon plus one teaspoon dijon mustard
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon allspice
2 small vidalia onions, chopped
2 large carrots, quartered
1 clove garlic, peeled
2 large eggs, whisked
2 tablespoon coconut flour or a half cup almond meal
3/4 teaspoon sea salt
1 teaspoon ground dried oregano
1/4 teaspoon cracked black pepper
1 1/2 pound ground beef
1/2 pound lean ground pork

Directions

In a bowl, whisk together all of the sauce ingredients. Reserve ¾ cup of the sauce and place the rest in a skillet.
Bring the sauce to a boil, then simmer uncovered on medium-low heat to thicken while the meatballs cook.
Preheat oven to 375 degrees F.
Place the onions, carrots, and garlic in a food processor. Process until the vegetables are coarsely chopped.
Add the eggs, flour salt, oregano, pepper, and reserved ¾ cup of sauce and pulse until everything is combined.
Add the meats and pulse a few times more to combine.
Use your hands or 1-tablespoon cookie scoop to form golf ball-sized meatballs. Place them on a rimmed baking sheet.
Bake the meatballs for 20 minutes, turning once halfway through.
Serve hot with the thickened sauce over the top.
Slow Cooker Instructions: Place the uncooked meatballs in a slow-cooker and cover with the sauce. Cook on high for 2 hours, and then reduce to low and cook for 4 hours more.