Slow-Cooker Balsamic Meatballs with Rice Noodles is a recipe that I came up with last week! It was simply too hot to cook so I pulled out the slow cooker. This is a recipe that requires very little prep and results in a delicious meal that’s super easy to make. The broth is a bit tangy and savory from the balsamic vinegar and the meatballs are seasoned to perfection.
I love slow cooker recipes because they typically easy and allow you to prepare your meal in advance. Slow cooker meals are especially awesome in the summer when it’s too warm to cook. Here in the DMV, the weather has been in the mid to high 90s as of late. Even with central air, it’s HOT! This recipe was the perfect thing to make to avoid turning on my stove or oven and allowed me to keep my house nice and cool!
Another thing that I love about this recipe is that it doesn’t require a store run. All of these ingredients are typically items that are in your pantry. Balsamic vinegar is something that I love using because the flavor is always unmistakably delicious. Also, when pairing balsamic vinegar with dijon mustard and red onion, the result is always so good!
What have you been making this summer to keep cool? Has it been hot where you live too?
let’s make Slow-Cooker Balsamic Meatballs with Rice Noodles!
- Start by combining balsamic vinegar, dijon mustard, beef broth, and ketchup in a slow cooker and stir until all ingredients are combined.
- Combine ground beef and seasonings in a mixing bowl and form meatballs, about 1-2 tablespoons in size.
- Roughly slice red onions and add to the slow cooker and cook on high for 2 hours or on low for 4 hours! Add in spinach or bok choy 30 minutes before the timer is up on the slow cooker and then make noodles according to package instructions.
- Pour broth over noodles and add meatballs and veggies and eat up!