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Slow Cooker Spinach-and-Parmesan Meatballs


1 (24-ounce) jar marinara

 3 tbsp. grated Parmesan, plus more for serving

3 tbsp. panko breadcrumbs

1/3 c. chopped fresh flat-leaf parsley

2 cloves garlic, pressed

Kosher salt and freshly ground black pepper

1/2 lb. sweet Italian sausage, casings removed

1/2 lb. ground beef

1 c. baby spinach, chopped


1. Pour marinara into a 5- or 6- quart slow cooker. Line a rimmed baking sheet with aluminum foil. 

2. Heat oven to broil with oven rack 4 inches from heat. Toss together Parmesan, panko, parsley, and garlic in a bowl. Season with salt and pepper. Add sausage, beef, and spinach; gently mix to combine. Shape into 20 balls (about 1 1/4 inches); place on prepared baking sheet. Broil until lightly browned, 2 to 3 minutes.

3. Place meatballs in marinara in slow cooker. Cook, covered, until meatballs are cooked through, 3 to 4 hours on high or 5 to 6 hours on low.

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