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Slow Cooked Mediterranean Meatballs
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Prep Time
10
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1
pound
lean ground beef
1
large
egg
beaten
2
tablespoons
coconut flour
Sea salt and freshly ground black pepper
to taste
1/2
teaspoon
garlic powder
2
tablespoons
coconut oil
1
cup
low sodium beef broth
1/4
cup
Kalamata olives
chopped
1
teaspoon
lemon zest
ground
1
clove
garlic
minced
2
tablespoons
coconut cream
1
teaspoon
dried basil
1
14-oz. can
diced tomatoes
Instructions
In a large bowl, mix the first 5 ingredients (beef through garlic powder). Form meat mixture into meatballs.
In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each side for 2 minutes, until brown.
In a large crock cooker, place the meatballs.
In a large bowl, mix the remaining 7 ingredients well (beef broth through diced tomatoes).
Pour over the meatballs, cover and cook for 5 to 8 hours, until meatballs are no longer pink in the center.
Serve warm.
Notes
SERVING SUGGESTION:
Zucchini pasta (julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp).
NUTRITION:
500 Calories; 39g Fat (70.4% calories from fat); 27g Protein; 10g Carbohydrate; 4g Dietary Fiber; 138mg Cholesterol; 354mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; ½ Vegetable; 0 Fruit; 5 1/2 Fat.
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