Paleo Slow Cooker Meatballs in Marinara Sauce {Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef meatballs made with almond flour instead of breadcrumbs, slow-cooked in a savory marinara sauce. These paleo and Whole30 friendly meatballs are perfect for batch cooking and freezing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 3/4 lbs ground beef (85% lean*)
- 1 egg
- 1/4 cup blanched almond flour
- 3/4 tsp fine grain sea salt (divided)
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Italian seasoning blend**
- generous pinch crushed red pepper (adjust for spice preference)
- 1 tbsp chopped fresh parsley - optional
- 28 oz can crushed tomatoes with basil***
- 14 oz can diced tomatoes with basil and garlic***
- 1 - 6 oz can tomato paste
- 1/2 medium onion (chopped)
- 2 tbsp chopped fresh garlic
- 2 tbsp chopped fresh oregano leaves
- 2 bay leaves
- sea salt to taste
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 582mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.