Crockpot paleo meatballs in smoky tomato sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crockpot paleo meatballs in smoky tomato sauce

Paleo, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free

4 Servings, 1 Calories/Serving

250 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
  • Meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon fennel seeds
  • Sauce
  • 3 garlic cloves
  • 28-ounce can crushed San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 2 sprigs fresh rosemary
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon olive oil
  • Kosher salt
  • freshly ground black pepper

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the meatballs

In a mixing bowl, combine the pork, beef, egg, garlic powder, onion powder, cayenne pepper, oregano, and fennel seeds. Season with salt and black pepper. Mix until well combined. With wet hands, form the mixture into 18 to 20 balls about 1/2 inch in diameter.


Make the sauce and cook

  • Peel and thinly slice the garlic cloves.
In a slow cooker, combine the tomatoes, tomato paste, garlic, rosemary, paprika and ½ cup water. Drizzle with the olive oil and season with salt and black pepper. Gently nestle the meatballs into the sauce. Cook on low for 8 hours or high for 5 hours, until the sauce has thickened and the meatballs are cooked through and tender.



Transfer the meatballs and sauce to individual bowls and serve.

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