Meatballs, Zucchini & Beans

Meatballs, zucchini & beans combine in this hearty dish — we used cannellini beans but you can swap in whatever bean you prefer.

Ingredients

• 1½ lbs. ground beef
• ½ cup seasoned dry breadcrumbs
• ¼ cup chopped fresh parsley
• 2 eggs
• 2 Tbs. grated Parmesan cheese
• 2 cloves garlic, minced
• 1½ cups tomato pasta sauce
• 1 zucchini, sliced ¼”-thick
• 1 (15.5 oz.) can cannellini beans, rinsed, drained
• Fresh rosemary (optional)

Instructions

1. In bowl, combine beef, breadcrumbs, parsley, eggs, cheese, garlic, ¼ tsp. salt and ¼ tsp. pepper. Shape into 18 balls.
2. Place ½ cup sauce in bottom of 4-qt. slow cooker. Top with meatballs and remaining sauce. Cover; cook on low 2½ hrs.
3. Add zucchini and beans. Cover and cook on low until zucchini is tender, about 1 hr. If desired, garnish with fresh rosemary.