Ingredients
Method
Preparation
- In a large bowl, combine the ground meat, egg, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mix until everything is well-blended.
- Form the mixture into 1.5-inch meatballs and set aside.
Cooking
- Place the meatballs in the slow cooker.
- In a saucepan, melt the butter over medium heat and add the flour to create a roux. Cook for 1-2 minutes, stirring continuously.
- Gradually whisk in the heavy cream or coconut milk, mixing well and preventing lumps. Add the minced garlic and parmesan cheese, stirring until smooth.
- Add the sun-dried tomatoes and spinach, and simmer for a few minutes until the spinach wilts.
- Pour the creamy sauce over the meatballs, ensuring they’re well-coated.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until the meatballs are tender.
Serving
- Serve with a side of rice, pasta, or salad.
Notes
For best results, avoid overmixing meatball ingredients. Adjust cooking time based on your slow cooker’s power.
