Gooooood morning! I am still running on my post-run endorphins, such an amazing feeling. I had a great run this morning, even if I did look like I am preggers:
I started my run wearing a hat and gloves, but then it was too warm, so I shed them. I didn’t feel like carrying them, so I zipped them up in my new jacket (it is tight on the bottom, so I knew they wouldn’t slip out). Hilarious or awkward. I think hilarious, but that cold be the endorphins talking.
This weekend I tried a new recipe, and it was indeed a WIN! I love making meatballs, but they usually end up somewhat dry, so I thought why not try the slow cooker? Success.
Slow Cooker Meatball Recipe (serves 4-6 depending on how you choose to serve them)
1-1.5 lbs. lean ground meat (I used turkey breast because it was on sale)
1/3 cup (about 1/4 of a whole) yellow onion, diced
2 tsp. chopped garlic
2 large handfuls baby spinach, roughly chopped
1/2 cup cornmeal or breadcrumbs of choice (I use cornmeal instead of breadcrumbs as a wheat-free alterative a lot)
2 Tbsp. of your choice of Italian seasonings (basil, oregano, or a mix of a few)
Salt, pepper, and hot sauce for seasoning
1 jar tomato sauce of choice
Saute onion, garlic, and spinach in the cooking spray until soft. Add to mixing bowl and let cool a bit.
Add the remaining ingredients (except the sauce) and mix until it easily forms meatballs. Form as many meatballs as you can, I usually make mine a little smaller than a golf ball.
Add meatballs to liquid (you can just barely see them above) and cook on high for 3-4 hours or low for 7-8 hours. If you need to leave them in longer or you are going to cook them at a higher temperature, add more liquid.
Serve alone, with pasta, with veggies, or whatever floats your boat!! I don’t have a picture of the finished product because I forgot when I initially made them, and my husband stole the leftovers. They are AMAZING though, no dryness whatsoever.