Slow Cooker Meatballs

By arnoldh

Nutritional Analysis: One serving equals: 195 calories, 9g fat, 4g carbohydrate, 2g sugar, 70mg sodium, 2g fiber, and 23g protein

Ingredients

• For Meatballs
• 1/2 yellow onion, grated
• 1/4 cup coconut cream
• 2 egg yolks
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon Red Pepper Flakes
• pinch of ground cayenne pepper
• sea salt and black pepper
• 1/4 cup fresh mint, minced
• 1/4 cup sun dried tomatoes, minced
• 2 tablespoons coconut flour
• 2 tablespoons Ground Flax Seed
• 2 pounds ground lamb
• 1 tablespoon olive oil
• For the Red Sauce
• 1 (28 oz) can whole tomatoes, undrained
• 1/4 teaspoon Red Pepper Flakes
• 1 sprig fresh rosemary
• 1 teaspoon fresh thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 cup fresh orange juice
• sea salt and black pepper
• 1 bay leaf

Preparation

Step 1

In a large bowl, combine all meatball ingredients, except the olive oil, and form 1” meatballs.
Place the olive oil in a large skillet over medium-high heat. Cook each meatball for 2 minutes per side, then transfer to a slow cooker.
For Sauce: Process all of the ingredients, except the bay leaf, in a food processor until smooth.
Pour the sauce over the meatballs. Add the bay leaf. Cook on low for 6-8 hours. Remove the bay leaf. Serve the meatballs with a spoonful of sauce. Enjoy!