These Paleo Slow Cooker Meatballs are perfect for anyone craving a savory and satisfying dish while sticking to a clean, grain-free, and dairy-free lifestyle. With tender and flavorful meatballs simmering in a rich, homemade tomato sauce, this recipe is simple, healthy, and incredibly tasty.
Why You’ll Love This Recipe
I love this recipe because it combines the convenience of a slow cooker with the bold flavors of homemade meatballs and a robust tomato sauce. The blend of ground beef and lamb makes these meatballs juicy and tender, while the almond flour keeps them light and paleo-friendly. The homemade tomato sauce is rich and packed with fresh herbs, giving the dish a depth of flavor that elevates the meal. Plus, the slow cooker does all the work, so I can enjoy a hassle-free dinner that’s ready when I am.
Ingredients
For the meatballs:
1 lb ground beef
1 lb ground lamb
1/2 cup almond flour
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 tsp black pepper
1/2 tsp onion powder
1 tsp salt
1/2 tsp dried oregano
1/2 tsp smoked paprika
For the sauce:
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
1/2 small onion, finely chopped
1 tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, mix the ground beef, ground lamb, almond flour, egg, garlic, parsley, salt, pepper, onion powder, oregano, and smoked paprika until everything is well combined.
Form the mixture into 1.5-inch meatballs and set them aside.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing them until fragrant, about 2 minutes.
Pour in the crushed tomatoes and diced tomatoes, then add basil, oregano, salt, black pepper, and red pepper flakes (if using). Stir well and let the sauce simmer for about 5 minutes.
Transfer half of the tomato sauce into the slow cooker. Arrange the meatballs in a single layer on top of the sauce. Pour the remaining sauce over the meatballs.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serve the meatballs warm with zucchini noodles, spaghetti squash, or cauliflower rice.
Servings and Timing
Servings: 6 servings
Prep time: 15 minutes
Cooking time: 6 hours (low) or 3-4 hours (high)
Total time: 6 hours 15 minutes
Variations
If you want to switch up the flavors, you can try different herbs like thyme or rosemary in the sauce.
For a spicier kick, you can add more red pepper flakes or a diced jalapeño to the sauce.
If you don’t have ground lamb, you can use just ground beef or substitute with another ground meat like turkey or chicken.
Storage/Reheating
I like to store the leftovers in an airtight container in the fridge for up to 3-4 days. If I’m not ready to eat them immediately, I’ll reheat them in the microwave or on the stovetop with a splash of water to keep the sauce from drying out. For longer storage, the meatballs can be frozen for up to 2-3 months. To reheat from frozen, I’ll let them thaw overnight in the fridge and then warm them on the stove or in the microwave.
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FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time. You can form them and store them in the fridge for a day or freeze them for later. Simply add them to the slow cooker with the sauce when you’re ready to cook.
Can I use ground turkey instead of beef and lamb?
Absolutely! Ground turkey can be used as a substitute. However, ground beef and lamb give the meatballs a richer flavor and texture, so the taste might differ slightly.
Can I cook the meatballs in the oven instead of the slow cooker?
Yes, you can bake the meatballs in the oven. Place them on a baking sheet and bake at 375°F (190°C) for about 25 minutes or until they’re fully cooked. Then, you can combine them with the sauce and heat them together on the stove.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 160°F (71°C). You can also check them by cutting one open—it should no longer be pink inside.
Can I make this recipe without the tomato sauce?
If you’re following a low-carb or Whole30 plan, you can skip the tomato sauce and serve the meatballs with a paleo-friendly sauce like a homemade pesto or even a dairy-free ranch dressing.
Conclusion
These Paleo Slow Cooker Meatballs are the perfect comfort food—packed with flavor, simple to make, and completely paleo-friendly. Whether I’m looking for a quick dinner after a busy day or meal prepping for the week, this dish never disappoints. The slow cooker makes it even easier, and the rich tomato sauce is the ideal complement to the tender meatballs. I can’t wait for you to give this recipe a try.
📖 Recipe:
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Paleo Slow Cooker Meatballs
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Description
These Paleo Slow Cooker Meatballs are a delicious, healthy meal for anyone on a paleo, grain-free, or dairy-free diet. Made with a combination of beef and lamb, seasoned with fresh herbs, and simmered in a rich homemade tomato sauce, these meatballs are tender, flavorful, and easy to prepare. Perfect for a busy weeknight or meal prepping, this recipe is both satisfying and convenient, with the slow cooker doing all the work.
Ingredients
For the meatballs:
1 lb ground beef
1 lb ground lamb
1/2 cup almond flour
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp smoked paprika
For the sauce:
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
1/2 small onion, finely chopped
1 tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
Instructions
- In a large bowl, mix ground beef, ground lamb, almond flour, egg, garlic, parsley, salt, pepper, onion powder, oregano, and smoked paprika.
- Form into 1.5-inch meatballs and set aside.
- Heat olive oil in a skillet over medium heat, sauté onion and garlic for 2 minutes until fragrant.
- Add crushed tomatoes, diced tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Stir and simmer for 5 minutes.
- Pour half the sauce into the slow cooker, add the meatballs, then pour the remaining sauce over them.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve the meatballs with zucchini noodles, spaghetti squash, or cauliflower rice.
Notes
You can make these meatballs ahead of time and store them in the fridge or freeze them for later use.
If you prefer more spice, increase the amount of red pepper flakes or add diced jalapeño.
Ground turkey can be substituted for beef and lamb, though the flavor will be lighter.
If avoiding tomato sauce, try a paleo-friendly pesto or dairy-free ranch as a replacement.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
