You may want to serve these slightly smoky, fragrant, briny little meatballs over pasta or polenta. The sauce, which has depth from red wine, is low in sodium because of its no-salt-added tomato base, and the meatballs are lighter than the usual suspects due to the addition of shredded zucchini and chopped Spanish olives. Do drizzle on some best-quality olive oil and a sprinkle of shredded manchego cheese.

EatingWell.com, March 2022

Gallery

Credit: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Recipe Summary

active:
35 mins
total:
3 hrs 35 mins
Servings:
6
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Ingredients

Sauce
Meatballs

Directions

Instructions Checklist
  • To prepare sauce: Combine tomatoes, wine, onion, tomato paste, garlic, smoked paprika, Aleppo, salt and saffron in a 5- to 6-quart slow cooker.

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  • To prepare meatballs: Combine beef, zucchini, panko, egg, olives, garlic powder, salt and pepper in a medium bowl. Roll the meat mixture into 24 (2-inch) balls. Add the meatballs to the slow cooker. Cover and cook on High for 3 hours or on Low for 6 hours.

Equipment:

5- to 6-quart slow cooker

Nutrition Facts

4 meatballs & generous 1/3 cup sauce
225 calories; protein 19g; carbohydrates 13g; dietary fiber 3g; sugars 4g; fat 10g; saturated fat 3g; mono fat 4g; cholesterol 80mg; vitamin a iu 717IU; vitamin b3 niacin 4mg; vitamin c 13mg; vitamin d iu 9IU; vitamin e iu 1IU; folate 20mg; vitamin k 3mg; sodium 399mg; calcium 39mg; iron 3mg; magnesium 28mg; phosphorus 183mg; potassium 601mg; zinc 4mg; niacin equivalents 6mg.
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