Slow Cooker Meatballs

Servings: 12

Here’s what you need...

For Meatballs

• ½ yellow onion, grated
• ¼ cup coconut cream
• 2 egg yolks
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ¼ teaspoon Red Pepper Flakes
• pinch of ground cayenne pepper
• sea salt and black pepper
• ¼ cup fresh mint, minced
• ¼ cup sun dried tomatoes, minced
• 2 tablespoons coconut flour
• 2 tablespoons Ground Flax Seed
• 2 pounds ground lamb
• 1 tablespoon olive oil

For the Red Sauce

• 1 (28 oz) can whole tomatoes, undrained
• ¼ teaspoon Red Pepper Flakes
• 1 sprig fresh rosemary
• 1 teaspoon fresh thyme
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ cup fresh orange juice
• sea salt and black pepper
• 1 bay leaf

1. In a large bowl, combine all meatball ingredients, except the olive oil, and form 1” meatballs.
2. Place the olive oil in a large skillet over medium-high heat. Cook each meatball for 2 minutes per side, then transfer to a slow cooker.
3. For Sauce: Process all of the ingredients, except the bay leaf, in a food processor until smooth.
4. Pour the sauce over the meatballs. Add the bay leaf. Cook on low for 6-8 hours. Remove the bay leaf. Serve the meatballs with a spoonful of sauce. Enjoy!

Nutritional Analysis: One serving equals: 195 calories, 9g fat, 4g carbohydrate, 2g sugar, 70mg sodium, 2g fiber, and 23g protein