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Saturday, 14 September 2013
Meatball Stew in the Crockpot--perfect for a busy day
Topic: Recipes

 

Looking for a Quick Prep but very substantive dinner idea? Here's a healthy dish that's also relatively low carb--while packing in the healthy protein and nutrients --make sure to use grass-fed beef (Animal Welfare Approved- and American Grassfed Association-certified to be certain of it's standards) in the recipe for lower saturated fat!

 

Meatball Stew in the Crockpot

(this is a low carb dish, too!)

Serves 4

Ingredients:


2 lb grass-fed ground beef (mix with 2 eggs, Worcestershire sauce, dried onion flakes, dried Italian seasoning blend, some  shredded parmesan, salt and crushed red pepper flakes, amounts and seasoning for meatballs should be adjusted to your taste preferences)--form into 2” meatballs -NOTE: do NOT use any carbohydrate fillers like bread crumbs or oatmeal, etc—your meatballs will break up in the crockpot!)


1 pint of Marinara sauce


16-20 oz of frozen mixed vegetables, your preference (see below)


1 Spaghetti squash, seeded, then cooked and scooped out into shreds for the “bed”



Prep crockpot with spray canola or olive oil.


Place ½ of a pint of marinara sauce on the bottom.


Place 2” meatballs in a layer.


Place 16-20 oz bag of mixed frozen vegetables next (can keep even lower carb if using green beans, zucchini, summer squash, peppers—you can also use raw vegetables, if so, then put raw under the meatballs)


Pour remaining marinara sauce on top.

 

Cover and allow to cook for 8 hours on “low” setting.


Stir the pot to distribute the mixture of meatballs, vegetables and sauce, then serve over a bed of cooked spaghetti squash!

 


 


 

 Sprinkle some freshly chopped parsley and/or Parmesan if you'd like!

 

 

 


Posted by Karen at 10:36 CDT
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