Rosemary Sun-Dried Tomato Meatballs

I’m sure I’ve said it before, but I really love my slow cooker.  Spend a little time in the morning, and then have nothing to worry about come dinnertime.  It’s a beautiful thing.  I also appreciate the fact that I can often double the batch.  This not only means that I can enjoy it twice, but also means that it saves me time later in the week!

I’ve been making this recipe for quite a while and it’s a big-time favorite of both Stacy and me.  If time allows, make a salad to go along with it and you’re all set.   A quick tip – consider using a less expensive canned tomato sauce when cooking the meatballs (a 15 oz. can would be fine.)  Most of the sauce will run to the bottom of the slow cooker and mix with the drained fat from the meatballs.  Trust me, you won’t want to eat it. 

Instead, heat up a nice sauce on the side to pour over the top when you’re ready to serve the meatballs.  I’m a fan of Victoria Organic White Linen Marinara or Rao’s Homemade Marinara.  You can’t go wrong either way.

I typically serve it atop Trader Joe’s Brown Rice & Quinoa Spaghetti, and of course, with a nice red wine at least one of those nights.  

I pulled this one from the Paleo Kitchen Cookbook by Juli Bauer & George Bryant which also brought us Beef Stew and Twice-Baked Butternut Squash.



  • 2 pounds grass-fed ground beef
  • 1 packed cup sun-dried tomatoes, minced
  • 1 medium red onion, minced
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh rosemary
  • 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.