Meatballs, Zucchini & Beans
Meatballs, zucchini & beans combine in this hearty dish — we used cannellini beans but you can swap in whatever bean you prefer.
Serving Size:
6
Active Time:
25 min.
Total Time:
4 hrs.
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
- In bowl, combine beef, breadcrumbs, parsley, eggs, cheese, garlic, ¼ tsp. salt and ¼ tsp. pepper. Shape into 18 balls.
- Place ½ cup sauce in bottom of 4-qt. slow cooker. Top with meatballs and remaining sauce. Cover; cook on low 2½ hrs.
- Add zucchini and beans. Cover and cook on low until zucchini is tender, about 1 hr. If desired, garnish with fresh rosemary.
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