This past week was our new graduate student potluck that we host every new semester. I enjoy meeting new people but all the while I try to bring something substantial for myself because I never know what people will bring. I like having something good for me that everyone can enjoy. I also like something easy to prepare. For this potluck I made meatballs. Last time I made pulled pork and had about 3 servings of leftovers, so I thought this would be the case for my meatballs. I should have made more because at the end of dinner there were only 2 meatballs left! These were so simple and so good I even made another smaller batch this weekend. There's not a huge list of ingredients, with most of the flavor coming from taking the extra step to roast the meatballs before putting them into the slow cooker.
|I was in a bit of a hurry when I took this photo so it's a bit blurry |
This recipe was made even easier by using store-bought sauce. I read a lot of labels before selecting Ragu, which happened to have a relatively short ingredient list plus it was pretty cheap. I selected a no sugar added version. I was surprised by how many sauces had soybean oil...I figured they'd use olive oil because they're pasta sauces, but again you have to be careful with the labels.
|Inexpensive, plus the list of ingredients seem pretty natural|
Herbed Potluck Meatballs
2 1/2 lbs ground sirloin
4 cloves garlic, minced
1/3 cup finely diced onion
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
2 cups marinara sauce
salt and pepper, to taste
small amount of olive oil
1. Preheat oven to 400 degrees F.
2. Line a large baking pan with foil for easy cleanup and lightly brush with olive oil.
3. In a large bowl mix the meat, garlic, onion, herbs, and some salt and pepper. Your hands are the best tool for this. Form meatballs from about a tablespoonful of meat. I managed to make 51 meatballs. Line them up on the baking pan.
4. Bake the meatballs for 18 minutes (longer if you make larger meatballs).
5. Add about 1/2 cup of sauce to the bottom of the slow cooker. Add a single layer of meatballs, adding a little sauce on top of them. Continue layering meatballs and sauce. Turn the slow cooker on low and cook for 2-4 hours, just long enough to allow the meat and sauce to blend in flavor. Serve warm.
- Makes about 12 appetizer servings
- Per serving:
- Calories: 195.1
- Fat: 9.5 g
- Saturated fat: 3.8 g
- Cholesterol: 52.2 mg
- Sodium: 279.5 mg
- Carbohydrate: 4.9 g
- Fiber: 0.9 g
- Sugars: 3 g
- Protein: 20.8 g
Labels: appetizer, beef, crockpot, gluten-free, low-carb, Paleo, Primal, tomatoes