1 lbs Ground meat -turkey, beef, chicken or tofu 2 Eggs 1/2 cups Bread crumbs - gluten free work 1/4 cups Parmesan cheese 1/2 teaspoon Onion powder 1/2 teaspoon Garlic powder 1 teaspoon Dried parsley 1 teaspoon Dried basil 1/2 teaspoon Salt 1/4 teaspoon Pepper
1 (28 oz) can Crushed tomatoes 1 (15 oz) can Tomato sauce 1/2 teaspoon Garlic powder 1 teaspoon Dried basil Crockpot: In a large bowl combine everything for the meatballs together. Form mixture into 12 meatballs.
Place the meatballs on a baking sheet lined with foil sprayed with cooking spray. Brown meatballs under the broiler until browned. About 5 minutes, Flipping half way through.
Place meatballs in the slow cooker and add everything for the tomato sauce. Cook on high for 2-4 hours or low 4-8 hours.
Serve warm with chopped parsley and additional parmesan, if desired.
Side dish: spaghetti squash, zucchini noodles, cauliflower rice and/or side salad within calorie limit.
Instant Pot: Cook on high for 20 minutes
AS IS TO CREATE THE GETUFIT BALANCE - LAVENDER RATIO