Little Italy Meatballs

Meatballs!!! Who doesn's love meatballs, but these are healthy and with a twist. We added high protien Quinoa* instead of breadcrumbs. This makes them heart healthy, gluten free, keto, paleo and delicious. You can order them with just the regular breadcrumbs too.  They make great leftovers too. Top with parmesan cheese and serve with a pasta or green salad. (not included with your meal.)
 
Cooking Instructions:
Thaw freezer meal overnight in refrigerator or in the  morning in cold water.
Add the contents of freezer bag to crockpot.’Add water according to the number of servings 
For 1-2 servings add 1/2 cup of water, for 3-4 servings add 1 cups of water for 5-6 servings add 1.5 cups of water and for 7-8 servings add 2 cups of water. 
 
Slow Cooker:
Cook on “low” setting for 4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot.
 
(make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)
 
Pressure Cooker: 8 - 10 mins thawed out, 10-12 mins if from frozen
 
Ninja Foodie Tip: Once meal is completed, remove slow cooker lid, sprinkle generous amount of organic skim-milk mozzarella on top of meal, close air fryer lid and air fry or broil for 3 mins or until cheese is slightly browned.
 
Optional: Pour contents of crockpot onto a cookie sheet covered with aluminum foil, sprinkle generous amounts of organic skim-milk mozzarella on top of meal and broil for 5 minutes at 500 degrees F or until cheese is slightly browned.
 
Serving Suggestion: Top with Parmesan cheese, green salad and/or steamed brocolli.
 
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.
 
*Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.