Slow Cooker Lamb Beet Meatballs

Name: Slow Cooker Lamb Beet Meatballs
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 14 oz Ground Lamb (14oz of ground lamb); 3 tbsp Olive Oil (3 Tablespoons of olive oil); 1 piece Yellow Onion (1 medium onion, sliced); 12 pieces White Button Mushrooms (12 white button mushrooms, quartered); 1 piece Carrot (1 carrot, peeled and finely diced); 2 pieces Beet (2 beets, peeled and finely diced); 2 tbsp Red Wine Vinegar (2 Tablespoons of red wine vinegar); 3 sprig Thyme (A few sprigs thyme); 2 pieces Rosemary (2 rosemary sprigs); 1 cup Beef Broth (1 cup of beef broth); 0 pieces Table Salt (Salt to taste); 0 pieces Parsley (Parsley, chopped to garnish)

210 minMediterranean

Servings2

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Gluten Free
Dairy Free
Keto
Paleo
Whole30

Steps

1Season the ground lamb with salt and form into small 1oz balls.
2Heat half the olive oil and fry meatballs until browned all over.
3Remove from pan and set aside.In the same pan, heat the remaining olive oil and add the onion, mushrooms, carrot, and beetroot. Cook until caramelized and softened.
4Add the vinegar and transfer the mixture to the crockpot.
5Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.
6Serve warm with cauliflower mash and garnish with chopped parsley.