Slow Cooker Spaghetti Meatballs

Slow Cooker Spaghetti Meatballs

This is a great way to cook meatballs and have them nearly ready when you get home. Serve with a bowl of steamed vegetables or side salad.

CAL P/SERVE
497
kJ P/SERVE
2080
FAT P/SERVE
11.5g
CARBS P/SERVE
52.7g
PROTEIN P/SERVE
40g
SUGAR P/SERVE
12.2g
SODIUM P/SERVE
506g
FAT
%
2.3%
ENERGY RDI%
23.9%

You can use chicken or turkey mince if you prefer. This recipe is low sodium, low sugar, low fat and high protein.

Ingredients

  • 200g Spaghetti
  • 3 Slices Short Cut Bacon, sliced
  • 1 Onion, diced
  • 2 cans diced Tomato
  • Splash of Worcestershire Sauce
  • 2 tsp. Brown Sugar
  • 2 cloves Garlic, crushed
  • 1 tsp. Oregano
  • 1 tsp. Marjoram
  • Salt & Pepper to taste

Meatballs:

  • 400g lean Beef Mince
  • ½ Apple unpeeled, grated
  • 1 tbsp. Tomato Relish
  • 1 Garlic, crushed
  • ¼ cup fresh Bread Crumbs
  • 1 tsp. dried Herbs
  • Splash Worcestershire sauce
  • Salt & Pepper to taste

Method

  1. Set your slow cooker to high.
  2. In a non-stick fry pan cook bacon until browned, place into slow cooker with all the other ingredients except for the meatballs. Mix so all incorporated. Place lid on to heat up.
  3. Meanwhile place all the meatball ingredients into a large mixing bowl. Mix with your hands. Divide mixture into 8-12 meatballs, rolling them so they are round. You can now either pan fry them just to brown the outside or you can just place them straight into the sauce in the slow cooker.
  4. Cook in the slow cooker for 2-3 hours. Occasionally use a spoon to coat them with the sauce.
  5. When you are ready to serve cook the pasta as per instructions. Pull out the meatballs and place the pasta into the sauce; mix so all the pasta has been coated. Serve into 4 bowls, placing the meatballs on top.

Nutrition Table

Servings: 4 Serving size:492g
Average Serve Average 100g
Energy 2080 kJ 424 kJ
  497 Cal 101 Cal
Protein 40 g 8.1 g
Fat, total 11.5 g 2.3 g
- saturated 4.4 g 0.9 g
Carbohydrate 52.7 g 10.7 g
- sugars 12.2 g 2.5 g
Sodium 506 mg 103 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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