Slow Cooker Beef Meatballs with Broccoli Rabe
The slightly bold, earthy flavor of broccoli rabe pairs perfectly with salty cheeses, so I knew they would be awesome in my Sunday meatballs, and I was right! More meatball recipes I love are Moroccan Kefta Meatballs, Salisbury Steak Meatballs and Chicken Marsala Meatballs.
Turkey meatballs are great, but once in a while I really crave a good beef meatball. To keep them light, I used leaner beef and add lots of veggies (the kids won’t know) to the meat. The key to perfect meatballs, in my opinion, is not just having the perfect ratio of cheese, meat and bread, but also gently forming the meatballs so they are not packed too tight. Rather than frying them like my in-laws do, I broil them until they get browned then let them finish cooking in the sauce in my slow cooker. The results are tender, delicious meatballs worthy of a Sunday meal. And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several! You can serve them over pasta or with Italian bread, but I love them over veggies to balance the meal and keep things light. Sure, spiralized zucchini or spaghetti squash would work, but why not serve them over more broccoli rabe – YUM! To finish it I like to add a dollop of ricotta and some grated Pecorino Romano cheese. Hope you enjoy!
What’s your favorite way to eat broccoli rabe?
Disclosure: This recipe is in partnership with Andy Boy. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.