fbpx Crock-Pot Balsamic Rosemary Meatballs | Recipes
Close Menu
source image

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.


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.


Styling and Photography by Sina Mizrahi