Sunday Slow Cooker: Italian Meatballs - Slender Kitchen
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Sunday Slow Cooker: Italian Meatballs

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244
Calories 
16g
Carbs 
9g
Fat 
25g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Few things are more delicious and comforting than meatballs simmered low and slow in tomato sauce with hints of Parmesan, parsley, and sausage studded throughout. True Italian meatballs normally combine pork, beef, and veal to create rich deep flavors. These lightened up slow cooker meatballs use lighter turkey sausage to deepen the flavor without all the added calories and fat. They are cooked in a rich tomato sauce in the slow cooker to create delicious and moist meatballs. Try them over pasta, spaghetti squash, or stuffed in crusty rolls to make meatball sandwiches.

Prep Time

Sunday Slow Cooker: Italian Meatballs

23
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 1 U egg
  • 1 U egg white
  • 1 tsp salt
  • 1/3 cup seasoned bread crumbs (leave out for low carb)
  • 1 U small onion, minced
  • 1/4 cup parsley, minced
  • 6 U garlic cloves, minced
  • 1/2 cup Parmesan cheese
  • 1 lb 95% lean ground beef
  • 1/2 lb. lean ground turkey sausage
  • 1/2 tbsp olive oil
  • 28 oz. can crushed tomatoes
  • 14 oz can diced tomatoes with Italian seasoning
  • 1 tsp red pepper flakes
  • 2 tsp Italian seasoning
  • 1 cup low sodium chicken broth
  • 1 U bay leaf

Nutritional Facts

Serving Size: 
3 meatballs (301g)
Amount Per Serving
Calories 244
Calories from Fat 58
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
17%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 84mg
28%
Sodium 910mg
40%
Total Carbohydrate 16g
5%
Dietary Fiber 3g
13%
Sugars 6g
Protein 25g

Directions

  1. Whisk together the egg and egg white in a bowl. Stir in the bread crumbs, 1/4 of the onion, parsley, cheese, and 3 minced garlic cloves.
  2. Gently mix in the beef and sausage until just combined. Roll out your meatballs to about 1 inch in diameter. You should get around 24. Add them to the crockpot.
  3. In a saute pan, heat the olive oil over medium heat. Add the remaining onion and cook for 5 minutes until soft. Add the garlic, red pepper flakes, and Italian seasoning. Stir for 30 seconds and add the chicken broth, diced tomatoes, crushed tomatoes, and bay leaf. Taste and season with salt and pepper.
  4. Pour the sauce over the meatballs and cook on low for 6 hours.
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