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You always need a delicious recipe in your back pocket to take to a potluck or to serve to company that you know everyone will love. Even better if you can make it ahead and it’s easy to reheat. These slow-cooker meatballs are that recipe for me. I made them for my birthday dinner, and again at for a dinner at my Grandma’s house last week. Both vegans and vegetarians love them. I haven’t tried them with meat eaters, so someone let me know how that goes?
I love that the ingredients in this recipe are so simple and so wholesome! The meatballs have no added oil and instead use a variety of wholesome ingredients making them both nourishing and satisfying.
How to Make Slow-Cooker Meatballs
First, blend the tofu in the food processor until fine crumbles form, or somewhat shy of smooth. Transfer to a large mixing bowl. Then, pulse the bread crumbs until fine and add to bowl. Next, pulse together the walnuts and sunflower seeds. I like to do these until extremely fine, or until a “meal” has formed, as my family does not enjoy the crunch of larger pieces. After this, pulse the garlic and the onion. Again, my family likes them very smooth. Then, switch for the “shred” attachment and shred the potato (you don’t need to peel it first). Mix together in bowl. Add in non-dairy milk and seasonings.
Form mixture into meatballs. You can use your hands or a 1-tbsp cookie scooper. I used a cookie scooper and then rolled in my hands to form equal meatballs. Arrange the meatballs on a cookie sheet lined with silicone or parchment paper, or sprayed with cooking spray.
Bake meatballs in the oven at 350 for 50 minutes or until they’re golden brown and relatively firm.
After you bake them, take them out of the oven and let them cool for about a half an hour. They’ll firm up considerably and hold their shape so much better when it’s time to put the delicious sauce on.
For the sauce, combine all ingredients together in a bowl and blend with an immersion blender until smooth or nearly smooth. Alternatively, you can blend in a blender.
Place the meatballs in a slow cooker and pour the sauce over the top. Turn temperature to “low” and keep warm until ready to enjoy!
Once the meatballs are done baking, transfer them to the slow cooker. Pour the sauce over the meatballs, making sure that they’re fully coated. Set the slow cooker to low heat and let the meatballs cook for several hours until they’re tender and juicy.
Variations to Try
These meatballs are incredibly versatile, so feel free to experiment with different ingredients to create your own unique recipe. Here are a few variations you could try:
- Spicy Meatballs: Add some chili powder or cayenne pepper to the meatball mixture for a spicy kick.
- Veggie Meatballs: Use a mixture of vegetables, such as zucchini, mushrooms, and bell peppers.
- Italian Meatballs: Add some Italian seasoning to the meatball mixture and serve with spaghetti and marinara sauce.
How to Store
If you have any leftover meatballs, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the meatballs in a microwave-safe dish and heat for a few minutes until they’re hot.
Alternatively, you can freeze the meatballs for later use. Place them in an airtight container or freezer bag and store in the freezer for up to three months. To thaw, simply remove the meatballs from the freezer and let them defrost in the refrigerator overnight. Then, reheat them in the oven until warm throughout.
What to serve with slow-cooker meatballs
These meatballs would be delicious with vegan mashed potatoes, bean salad, and also a decadent peanut butter pie.
Slow-Cooker Meatballs
Equipment
- 1 Food Processor
Ingredients
Meatballs
- 1 block tofu, firm or extra firm, drained
- 2 cups bread crumbs whole wheat bread, shredded in food processor
- 3/4 cups raw unsalted sunflower seeds, finely ground in food processor
- 1 cup walnuts, finely ground in food processor
- 1 large onion, finely ground or diced
- 3 cloves garlic, pressed
- 2 small potatoes (or 1 large), shredded no need to peel
- 1 1/2 cups non-dairy milk plain, unsweetened
- 3 tbsp Bragg's liquid aminos or soy sauce
- 2 tsp salt
- 1/2 tsp garlic powder
Sauce
- 3 tbsp water
- 1/4 cup lemon juice
- 1 1/2 cups apricot or peach jam
- 1 cup ketchup
- 1/4 cup granulated sugar of choice I used coconut sugar
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp oregano
Instructions
Meatballs
- Preheat oven to 350 F.
- Process tofu, bread crumbs, sunflower seeds, walnuts, onion, garlic, and potatoes according to directions above. Combine in a large mixing bowl. Add in non-dairy milk, Bragg's liquid aminos or soy sauce, sage, salt, and garlic powder. Stir to combine.
- Using your hands or a cookie scooper, form mixture into meatballs. Arrange on a silicone or parchment-lined cookie sheet and bake at 350 for 45-50 minutes.
- Remove from oven and allow to cool for 30 minutes before moving to allow time for them to become firm.
- Transfer to a slow-cooker (or oven-safe dish if preferred).
Sauce
- Combine all ingredients together in a medium-sized mixing bowl. Combine with immersion blender (if not available, blend together in a blender). Pour over meatballs.
- Heat meatballs in slow-cooker on low until ready to serve. Alternatively, warm in oven for 15 minutes at 350F.
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