Slow Cooker Cabbage Roll Meatballs Recipe

INGREDIENTS:

For the Meatballs

• 2 lbs. meatloaf mix ( a combination of beef, pork and veal)
• 2 tablespoons olive oil, divided
• 1½ cups diced onion
• 1 lb. shredded cabbage
• 1 egg
• ½ cup breadcrumbs
• 3 teaspoons salt (divided)
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 tablespoon worcestershire sauce

For the Sauce

• 3 cups marinara sauce (or 1 jar from the store)
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar

INSTRUCTIONS:

1. Heat the oil in a large skillet.
2. Add the shredded cabbage and onion with 1 teaspoon of the salt to the skillet and cook down for 15-20 minutes until it's completely wilted.
3. Remove from the heat and let cool.
4. Add the meat, egg, breadcrumbs, the remaining salt, Italian seasoning, worchestershire sauce and the cabbage to a large mixing bowl.
5. Stir or use your hands to mix well, then form into golf ball sized meatballs (about 2 " in diameter).
6. In the same skillet you cooked the cabbage in, heat another tablespoon of oil over medium-high heat then add in the meatballs to brown.
7. Cook for 4-5 minutes while turning the meatballs carefully so they brown on all sides.
8. While the meatballs are browning, stir together the ingredients for the sauce in a bowl.
9. Once the meatballs are browned, place them into your slow cooker and cover them with the marinara sauce.
10. Set your slow cooker to low and cook for 6-8 hours. They'll be good to go after 6, but you can also leave them the full 8 hours.

Source: Man Titlement

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