
Crockpot Spaghetti and Pesto Meatballs
Crockpot Spaghetti and Pesto Meatballs takes about 4 hours and 30 minutes from beginning to end. For $1.92 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 450 calories, 23g of protein, and 38g of fat per serving. This recipe serves 4. 1 person has tried and liked this recipe. This recipe from Foodista requires sea salt, basil leaves, avocado oil, and beef broth. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Similar recipes include Crockpot Spaghetti and Meatballs, Healthy Crockpot Spaghetti & Meatballs, and Spaghetti with Turkey-Pesto Meatballs.
Ingredients

ground beef
1 lb

basil pesto
3 Tablespoons

avocado oil
3 Tablespoon

beef broth
2 cups

zucchinis
2

sea salt
4 servings

basil leaves
2 Tablespoons
Cooking in Steps
-
1In a bowl, mix together the ground beef and AIP basil pesto. Form small meatballs from the mixture.
basil pesto
ground beef
meatballs
bowl -
2Add the avocado oil to a frying pan and brown the meatballs (in batches).
avocado oil
meatballs
frying pan -
3Place the meatballs into a crockpot along with the beef broth.Cover and cook for 4 hours, spooning the broth over the meatballs every now and then.Spiralize the zucchinis into noodles.To cook the zucchini noodles, take a little broth (approx. 1/4 cup) from the crockpot and place into a large pan over high heat.
zucchini noodles
beef broth
meatballs
zucchini
pasta
broth
slow cooker
frying pan -
4Add the zucchini noodles and toss well to coat, cooking the zucchini until all the moisture in the pan has evaporated and the zucchini has cooked through (this won't take longer than a minute or two.)Season the zucchini with salt and serve topped with the meatballs.
zucchini noodles
meatballs
zucchini
salt
frying pan -
5Garnish with torn basil leaves.
fresh basil