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Slow Cooker Low Carb Meatball Parmesan - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 2 pounds Ground Beef
  • 4 fluid ounces Marinara Sauce #1
  • 2 tablespoons Minced Onion, Dried
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/2 teaspoons Italian Seasoning
  • 3/4 cups Parmesan Cheese, Shredded
  • 2 individual beat Egg
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 4 fluid ounces Marinara Sauce #2
  • 1/2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs
  • 335 Calories
  • 20g Total Fat
  • 8g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 541mg Sodium
  • 3g Total Carb
  • 0g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 32g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all of the ingredients in a large bowl.
  2. Form into 12 meatballs per every 4 servings, using approximately 3 Tablespoons of meat per meatball.
  3. Place on a baking sheet and flash freeze.
  4. Divide the meatballs among the indicated number of gallon freezer bags.
  5. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the meatballs in a greased slow cooker.
  3. Cook on low for 2-3 hours or until the meatballs are cooked through.
  4. Mix in marinara #2 and top with mozzarella cheese. Allow to warm through.

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