This month, I’ve got many guest posts, for almost every day of the month, lined up with slow cooker recipes! You are absolutely going to LOVE these great food ideas! This is NOT an April Fool’s Joke, lol. It’s for real!
Please take a moment to visit each person’s site if you have the time and if you connect with the writer. Give them some love, as they poured their hearts into these recipes so that you could have some amazing dinner ideas and I could do some much needed work behind the scenes. If there’s something you’d like to see….let me know and I’ll consider adding it. Hugs to you all!
Hi all, Raina here from Make, Mend, Grow! I am excited to sit and chat with you about one of my favorite treats-Crockpot meatballs with a balsamic glaze! I love the idea of something I can put together the night before to allow the flavors to meld, and is so easy you can toss it in the Crockpot and walk away-it’s easy and delicious!
This recipe always brings me back to when I was little. My mom would make these for me; they were quick, comforting and so delicious, but the depth of flavor always made us think that she had been in the kitchen all day. If there were any left over, we’d make cold meatball sandwiches.
What I love about this now is that it’s a taste of home, and it’s perfect for a relaxing get together. The flavors are also mild enough that I can add to a pasta sauce for spaghetti, or add more BBQ sauce for a messy, delicious sandwich. You can also make them smaller and put them on picks, for a quick and convenient appetizer. They are that flexible.
Slow Cooker Meatballs with Balsamic Reduction:
(affiliate links included)
1 lb ground turkey-although you can use any meat you choose
1 large egg, beaten
1 cup bread crumbs or panko (I love using panko, the end result is a little crunchier)
1 large onion, sliced
1/3 onion, minced
3 cloves garlic, minced
2 pinches pepper
1 tsp Salt
1 pinch each: rosemary, thyme and oregano, rubbed between your palms to break them up
2 TBSP red wine, or beef stock if you prefer
1 TBSP barbecue sauce (trust me here guys! The sugar breaks down SO well!)
Balsamic vinegar – 1/3 cup you’ll need this a couple times
This is a pick your own adventure recipe, guys!! If you want to make the meat balls up in advance, start with the meatball step and put them in the fridge until you’re ready to use them.
Not waiting? Here’s where you start! Place your sliced onions in the Crockpot-this will act as a little raised nest to keep your meatballs from swimming too much in the yummy liquid! Add your wine or stock and a good splash of the balsamic-about half.
Next, make up your meat balls. To do this, add your beaten egg, your minced onion, the garlic, your panko or bread crumbs, your ground turkey, and herbs and mix. The key is to do this all quickly and not handle the meat too much-you don’t want the fat to start melting from handling. Once everything is mixed, you’ll form the balls-
Now, for the glaze! Mix the remaining balsamic with your BBQ sauce and brush the sauce over the meatballs.
Cook on low until you’re ready to eat (I find it takes 4-5 hours on low) or cook on high for 3. Check to make sure they are done by cutting one in half. That’s it! Easy, right?
Drizzle the liquid from under the onions on top of the meatballs, as it should have thickened up some from cooking! If you want to add another step, you can reduce the liquid even more and slather that on like a hearty, thick sauce. Don’t forget about those onions, either! They make a great addition!
Now for the last step-go enjoy those bad boys!
How will you eat these?
Raina Anderson is a Seattle-based foodie, crafter, and blogger for Make, Mend, Grow (makemendgrow.com). She owns an urban micro-farm with gardens and 7 chickens and a wild-child, Izzy. She has a passion for all things vintage and loves galoshes. When not cooking or gardening, she can be found traveling with her toddler, to find local cuisine and adventure, all while wielding a camera.