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Crockpot Meatballs

This is a great take on comfort food without the carbs! Totally filling and quite easy, it can be whipped up in under 20 minutes of hands-on time. Let the oven and slow cooker to the hard work!

Crockpot Meatballs

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Prep Time
15 min
Cook Time
4-5 hours


  • 1 pound grass-fed, grass-finished beef (85/15)
  • 1/4 cup yellow onion. minced
  • 1 egg yolk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • 1 tablespoon ghee or grass-fed butter
  • 1 tablespoon arrowroot flour
  • 1 cup beef broth
  • 1/2 cup full-fat coconut milk
  • 2 green onions, chopped
  • 10 ounces cremini or white mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Cauliflower Mash

  • 1 medium head cauliflower, chopped, large stems removed
  • Coconut oil cooking spray
  • 1/2 teaspoon sea salt
  • 1 tablespoon ghee or grass-fed butter
  • Reserved sauce



  1. In a medium bowl, add meatball ingredients and mix to combine. Shape into 16-20 balls and arrange in a slow cooker.

  2. In a skillet, heat ghee over medium heat. Whisk in arrowroot until smooth. Slowly add broth and coconut milk, whisking continuously until smooth. Cook for 2 minutes, then add green onion and mushrooms, and cook an additional 4-5 minutes. Season with salt and pepper.

  3. Reserve ½ cup of sauce/mushrooms in a small bowl. Pour remaining sauce over meatballs, cover with lid, and cook for 4 hours on low, or until cooked through.

  4. Preheat oven to 400°F. Place cauliflower on a nonstick baking sheet and coat with cooking spray. Sprinkle with salt. Bake for 15-17 minutes, or until tender.

  5. Place in a large food processor with the ghee/butter and reserved sauce. Process until smooth and the texture of mashed potatoes.

  6. Divide cauliflower mash onto 4 plates, top with meatballs, spoon sauce over top, and serve.

Recipe Notes

Nutritional Information:

Calories: 437

Protein: 28g

Fat: 31g

Carbs: 14g

Fiber: 4g

Net Carbs: 10g

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