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Rosemary Sun-Dried Tomato Meatballs

Serves 4


2 pounds grass-fed ground beef

1 packed cup sun-dried tomatoes, minced

1 medium red onion, minced

4 cloves garlic, minced

2 tablespoons fresh rosemary, minced

1 jalapeno pepper, minced (leave the seeds in if you want more heat)

2 large eggs

1 tablespoon chopped fresh Italian parsley

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 – 24 ounce jar of your favorite tomato sauce



Place all the ingredients for the meatballs in a large mixing bowl. Without overworking the meat, gently combine the ingredients so they are evenly distributed. Then use your hands to form 7-8 large meatballs.

Line the bottom of a slow cooker with the meatballs. Pour the tomato sauce over the meatballs, cover, and cook on low for 8 hours.

Serve with extra sauce and over your choice of pasta, spaghetti squash, or all by themselves.




Recipe Courtesy – Juli Bauer & George Bryant

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