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
- 8 ounces (225 grams) whole mushrooms
- 2 red onions, sliced
- 1 green zucchini, sliced in half-moons
- 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
- 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
Prepare the Meatballs
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.
Mix sauce ingredients, except for cornstarch and water, in a separate bowl and pour sauce over the meatballs and the sauce.
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.
Serve over pasta, mashed potatoes, or spaghetti squash.