Meatloaf Meatballs With Yummy Sauce

Using my crock-pot is one of my most favorite things. Seriously. It is so nice to throw dinner together in the mornings and be able to eat whenever we get inside in the evening.

This time of the year is full of outside activities; gardening, riding horses, fishing, and the last few nights have consisted of building a new rabbit cage. And when my family is outside the last thing I want to be is stuck inside cooking!

One of our favorite crock-pot recipes is Meatloaf Meatballs. They are easy to make and so, so delicious! I usually make a huge batch so we have some leftovers for lunch the next day.

First things first!

Thaw out your hamburger. I use 4 pounds. (Told you I make a big batch!) It is best to get your hamburger out the night before you want to make the meatballs to make sure it is thawed out all the way through.

I like to make my sauce first thing in the morning so it has some time to sit and let all the flavors really come alive in it. Just grab a saucepan and add

• 1 can of tomato sauce
• 2 Tablespoons tomato paste
• 3 Tablespoons honey
• 1/4 cup Coconut Aminos
• 2 Tablespoons apple cider vinegar
• 2-3 Tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon allspice

Whisk it all together in the saucepan and bring to a simmer. Once you have that on, grab your thawed hamburger and put it in a bowl.

Next, add your seasonings!

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 1/2 Tablespoon Worcestershire sauce
• 2 Tablespoons Coconut flour

While I was seasoning my meat, my son peeled 2 carrots. If you don’t have a helper, you will need to peel your carrots now and grab an onion. I like to use 1/2 of a yellow onion if they are large or a whole one if they are smaller. Throw the carrots and onion in a food processor for ease of chopping them fine. My boys do NOT like big chunks in their meatloaf!

Add the finely chopped carrots and onion to your bowl of hamburger! Then I chop a little bit of parsley to go in, probably around 3 Tablespoons.

Whisk up a couple eggs (we use egg replacer since one of our boys is allergic to eggs) and add it to your mixture. Add 1/2 cup of the sauce from the saucepan and get your hands in there and mix it up! Using your hands is the absolute best way to mix meatloaf. My momma taught me that. Also, make sure you turn your sauce off now and leave it sit on the stove to thicken a bit more.

Once you get it all mixed up, roll into large meatballs, around 2 inches in diameter, and put them in your crock-pot! I do spray my crock-pot sides with avocado oil because it is ancient and they stick if I don’t.

Don’t forget to put the lid on and then cook! I like to cook mine on high for 2-3 hours then turn to low for the remainder of the day, but you can definitely just cook them on low for 7-8 hours if you are planning on being gone for the day.

The crock-pot cooks the meatloaf meatballs perfectly because they are not too dry. Sometimes when I cook meatloaf in my oven it gets dry if I cook it on a pan where all the fat falls through, or too greasy if I cook it in an enclosed pan. The crock-pot is a great option because all the grease falls to the bottom and you can spoon them out when they are done, leaving the grease behind but they are still super moist and yummy.

The extras ~

This week I roasted some cauliflower and chopped fresh lettuce and spinach from the garden to make a salad for sides.

You can also serve over mashed potatoes or mashed cauliflower with steamed green beans or other veggie on the side! Either way, it’s going to be amazing! Drizzle some of the sauce on the meatballs and serve!

Enjoy!

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