Slow Cooker Parmesan Meatballs in BBQ Pineapple Sauce

🧂 Ingredients

• 1 1/2 to 2 lbs. 96% lean ground beef

  (Do not use a higher fat content beef or you will end up with too much grease).
• 1 cup 4C Brand seasoned gluten free bread crumbs

  or use regular bread crumbs
• 2 large eggs
• 1 cup parmesan cheese

  shredded
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. dehydrated minced onions
• 1 tsp. dried minced garlic

  (or you can use one clove garlic, finely minced)
• 1 red bell pepper

  chopped
• 20 oz. can chunk pineapple in juice

  undrained
• 18 oz. jar bbq sauce

  (I used a gluten free sauce without HFCS)
• 3 cups hot, cooked rice

Instructions

• 1 Combine ground beef, bread crumbs, eggs, parmesan cheese, parsley, thyme, salt,
  pepper, dehydrated onions and minced garlic in a large mixing bowl.
• 2 With your hands mix ingredients thoroughly.
• 3 Roll mixture into balls.
• 4 Spray crockpot with cooking spray.
• 5 Place meatballs in crockpot.
• 6 Add BBQ sauce, pineapple chunks with juice and bell pepper.
• 7 Stir to combine.
• 8 Cook on high about 2 hours or until meatballs are done and heated through.
• 9 Serve over hot cooked rice.
• 10 Yield: 56 meatballs or about 10-12 servings.

Nutrition Info