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.

Directions

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.

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

Balsamic Chopped meat Crock-pot Crockpot Ground beef Ground meat Marinade Meatballs Mince One pot Rosemary Sima Kazarnovsky Slow cooker Weeknight dinners

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AILUY Redef

1 year ago

How much matzah meal would I substitute for the bread crumbs if I were to make these on Pesach? Thank you

Raquel Admin

Admin

Reply to AILUY Redef

1 year ago

I would say the same as the breadcrumbs 1/4 cup

Bruce Levine

1 year ago

How many fresh garlic cloves should be substituted for a frozen garlic cube?

D. Schiff

Reply to Bruce Levine

1 year ago

1 clove per cube

Chana Abrahams

1 year ago

Can this be cooked overnight in the crock pot for Shabbos lunch?

Raquel Admin

Admin

Reply to Chana Abrahams

1 year ago

I would try fully cooking the meatballs before, adding them to the crockpot with the sauce and keeping it on warm. No guarantee that it will work but my concern with cooking them in the crockpot overnight I think they would fall apart.