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Crock-Pot Balsamic Rosemary Meatballs

We all have our tried-and-true meatball recipe that would no doubt be delicious simmering all day in a Crock-Pot. However, this summer, I ate at a restaurant that combined balsamic, garlic, and rosemary as a marinade for a unique and delicious dish. I thought, Why not try it on ground meat?

I’m happy with the results. The husband is also. Plus, the veggies do a great job of soaking in those balsamic drippings. Enjoy.

 

    • Cooking and Prep: 3 h 20 m 
    • Serves: 8



Ingredients (21)

Vegetables

  • 8 ounces (225 grams) whole mushrooms
  • 2 red onions, sliced
  • 1 green zucchini, sliced in half-moons

Meatballs

  • 1 and 1/2 pounds (680 grams) ground beef
  • 1/4 cup Whole Wheat Panko Crumbs
  • 1 egg
  • 2 cubes Frozen Garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped parsley or 2 cubes Frozen Parsley
  • sprinkle of Trader Joe’s Umami Seasoning Blend (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon mustard powder

Sauce

  • 12 cubes Frozen Garlic
  • 1 cup Maple Syrup
  • 1 cup Balsamic Vinegar
  • 1/2–1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons Cornstarch, dissolved in 2 tablespoons water
Start Cooking

Prepare the Meatballs

  1. Combine meatball ingredients in a large bowl and mix well. Form into balls and lay in the bottom of your Crock-Pot insert. Gently place the mushrooms and sliced onions and zucchini in between and on top of the meatballs.

  2. Mix sauce ingredients, except for cornstarch and water, in a separate bowl and pour sauce over the meatballs and the sauce.

  3. Cook for two and a half hours on high. Add dissolved cornstarch and stir into the sauce. Lower heat to low and cook for another half hour.

  4. Serve over pasta, mashed potatoes, or spaghetti squash.