|Traditional Greek meat and rice meatballs, cooked in the slow cooker with vegetables and served with Egg-Lemon Sauce. (Photo from On Top of Spaghetti.)|
I'm moved into my new house and slowly getting organized; thanks to everyone for your patience while I took some time off. I love the idea of using the slow cooker to make traditional recipes and this Slow Cooker Meatballs in Egg Lemon Sauce from On Top of Spaghetti is a traditional Greek recipe (Giouvarlakia) that Eleni has adapted for the slow cooker. The meat-and-rice meatballs cook on top of potatoes, carrots, and celery for six hours, and when they're done you remove the meatballs and vegetables from the slow cooker and spoon small amounts of the liquid into the egg-lemon mixture to make the sauce. Then put the sauce, meatballs, and vegetables back into the slow cooker just long enough to warm everything and dinner is ready. You can also increase the liquid and make this a soup if you prefer.
I hope you enjoy trying this from-scratch slow cooker recipe! Use this link to get the recipe for Slow Cooker Meatballs in Egg Lemon Sauce from On Top of Spaghetti.
More Ideas with Ground Meat in the Slow Cooker:
Black Bean Chili with Lime and Cilantro from Kalyn's Kitchen
Tamale Balls from Taste and Tell
Italian Turkey Meatballs from Skinnytaste
Meatballs in Peanut-Chile Sauce from A Year of Slow Cooking
Easy Three Bean Chili with Ground Beef (or vegetarian version) from Kitchen Treaty
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