Low-Sodium Crock-Pot Meatballs
Flavorful low-sodium meatballs cooked in a savory sauce, perfect for family dinners or gatherings, combining tender meat with herbs and spices for a hearty meal.
Ingredients
Instructions
- In a large mixing bowl, combine ground beef, ground pork, bread crumbs, water, eggs, garlic powder, parsley flakes, and Italian seasoning. Mix until well blended.
- Form the mixture into meatballs of desired size.
- Heat cooking oil in a skillet over medium heat. Brown the meatballs on all sides until lightly cooked.
- Transfer the browned meatballs to a slow cooker. Pour in the low-sodium spaghetti sauce.
- Cover and cook on low for 4 hours, or until meatballs are cooked through.
- To serve over spaghetti, add an additional 2 cups of sauce to the meatballs in the slow cooker and heat through.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese or diced onions into the meatball mixture. You can substitute ground turkey or chicken for a leaner option. If you prefer a spicier kick, add crushed red pepper flakes to the sauce. Make sure to check the labels on your ingredients to maintain the low-sodium goal.
Serving Suggestions
Serve these meatballs over your favorite pasta, such as spaghetti or with a side of garlic bread for a hearty meal. They also pair wonderfully with a fresh side salad. For a twist, try them in a sub roll with melted cheese for a meatball sandwich, or use them in your favorite Italian recipes.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave or on the stovetop with a bit of sauce to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Sodium Crock-Pot Meatballs contains roughly 564 calories, with 35g protein, 5g carbohydrates, and 44g fat. It is an excellent source of protein (69% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and freeze them uncooked. Just thaw and cook them when you're ready. Alternatively, you can cook them and store leftovers for easy meals later.
What can I use instead of bread crumbs?
If you don't have bread crumbs, crushed crackers or oats can serve as effective substitutes to bind the meat mixture. Just ensure you adjust the moisture content slightly if needed.
How do I know when the meatballs are fully cooked?
To check if the meatballs are done, use a meat thermometer; they should reach an internal temperature of 160°F. You can also cut one open to ensure it's no longer pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).