Crockpot Meatballs
These Crockpot meatballs can be made in the slow cooker or Instant Pot for an easy, healthy dinner. Serve them over noodles, on a sub bun or enjoy them plain!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 12 1x
Ingredients
- 1 pound ground beef (or turkey)
- 2/3 cup breadcrumbs (i use panko)
- 1 egg
- 1 cup finely diced mushrooms
- 2 cloves garlic, minced
- 1/2 tsp basil
- 1/2 tsp oregano
- 2 Tbsp hemp seeds or chia seeds, optional
- 2–3 large carrots, peeled and shredded
- 1 red pepper (finely diced or shredded)
- 1 (24 oz) jar tomato sauce
Instructions
Combine all ingredients except carrots, peppers and tomato sauce in a large bowl.
Mix well and form into balls.
In a hot, well-oiled pan on the stove (or using the saute function on the Instant Pot- make sure you have a thin layer of oil covering the bottom of the IP & be sure to leave the lid off), brown the meatballs on all sides. You may need to do this in batches.
If using the crockpot, add browned meatballs, plus shredded carrots and peppers and sauce to the slow cooker, cover and cook on low 4-6 hours.
If using the Instant Pot, remove all the browned meatballs, add a tiny bit of water or broth and scrape up any large brown bits that are stuck to the bottom of the pan. Add sauce and shredded veggies, then add meatballs and stir to combine. Use the manual (or pressure cook) button and cook for 10 minutes. Use the quick release and check to make sure internal temp of meatballs is 165 degrees F.
Notes
Always add about 1/4 cup water to the jar of sauce, put the lid on, shake and then add to ensure you get all the sauce out of the jar!
Find it online: https://www.theleangreenbean.com/crockpot-meatballs/
