Slow Cooker Kale And Beef Meatballs

The Leaf

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Nutmeblkl - Recipes
1.00 LBS

Number of Servings:

Makes 6 servings (3 meatballs with sauce counts as one serving)

On Nutrisystem, Counts As:

 2 PowerFuels


For the meatballs:
1 pound 93% lean ground beef
½ cup grated Parmesan cheese
1 cup onion, finely chopped
2 cups kale, finely chopped
2 cloves garlic, minced
2 large eggs, beaten
½ cup whole wheat bread crumbs
3 Tbsp. skim milk
½ tsp. red chili flakes
¼-½ tsp. salt
¼-½ tsp. pepper

For the sauce:
3 gloves garlic, minced
28 oz. can crushed tomatoes with basil
1 Tbsp. dried oregano
1 bay leaf
Salt and pepper


  1. Add 2 tablespoons of water to a large skillet. Heat skillet to medium-high. Add kale and garlic to the sauté pan. Sauté the mixture until kale is wilted and water has evaporated.
  2. In a large bowl, mix the milk and breadcrumbs together until moist.
  3. To the large bowl add lean ground beef, Parmesan cheese, onion, kale/garlic mixture, eggs, red chili flakes, salt and pepper.
  4. Use your hands to mix everything together and roll the mixture into meatballs.
  5. Gently form into 18 meatballs and transfer to a large baking sheet.
  6. Broil on second rack from the top until meatballs are golden, about 8 to 10 minutes.
  7. Pour the crushed tomatoes into the slow cooker. Add garlic, oregano, salt and pepper, and bay leaf.
  8. Carefully place the meatballs into the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
  9. Remove bay leaf prior to serving.