Better Slow Cooker Meatballs

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Better Slow Cooker Meatballs
Chia is a seed much like the poppy seed – it only grows when the Salvia plant is ready to bloom. It is packed with nourishment because, like many other seeds, it contains all the nourishment that plants need before they begin to grow. You probably know all about its superior fibre content and its ability to help stabilize blood sugar levels – you've probably even purchased a bag and looked at it for a year. But besides sprinkling it on your yogurt, what else can you do with it? Here are some ideas:
  • Chia is an excellent binder when making meatloaves or meatballs – it holds water much better than breadcrumbs.
  • Grind it up, then use it in salad dressing to help reduce the amount of oil. ¼ tsp of chia seeds can replace about a tablespoon of oil.
  • Soak 2/3 cup of chia seeds in 2 cups of almond milk and set aside in the fridge for 3-8 hours. It will thicken into a tapioca pudding-like dish that is great with a dash of cinnamon – warm or cold.

Instead of nutrition-free breadcrumbs, hold meatballs together with nutrient-dense chia seeds.Tastes the same but is much better for you!

 

INGREDIENTS


Better Slow Cooker Meatballs
Serving Size: 6 Preparation Time: 10 minutes
  • 1 pound extra lean ground beef
  • 1/2 cup oats — whirred in a blender
  • 1 egg — beaten
  • 1 tablespoon chia seeds — whole or ground
  • 1 tablespoon Italian seasoning
  • 1 jar tomato sauce

 

 

DIRECTIONS

  • Place ground beef, oats, egg, chia and seasoning in a bowl. Mix well with hands and use an ice cream scoop to place into bottom of a large slow cooker. (If making ahead, place crock in fridge until ready to cook.) Set slow cooker on high.
  • Microwave tomato sauce with the lid off to speed up cooking. Empty tomato sauce over meatballs, cover and let cook on high for 2-3 hours or on low for 8-10. Serve with buns for Meatball Sandwiches or over pasta with salad.

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  • Chef Maryam Ghargharechi
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