Healthy Weeknight Meatball Sandwiches (That Still Feel Like Comfort Food)

Looking for a simple dinner recipe that feels like a hug—minus the bloat?
These healthy, slow-cooked meatball sandwiches are on repeat in my household, and today I’m finally sharing the recipe…

I have been in the midst of one of those kind of seasons …

The kind where life hands you curve balls every time you think it’s safe to catch your breath. It’s in these times when comfort and nourishment are especially sacred to me.

And while comfort food feels like a grounding force in a chaotic season, I need recipes that don’t demand too much of my time (or pack extra pounds on my waistline).

These crockpot grass-fed meatball sandwiches check all those boxes. They’re simple, nourishing, and a gentle reminder that food doesn’t need to be complicated (or full of processed junk) to feel good.

Healthy Ingredient Tweaks:

To keep this recipe clean, I use as many organic ingredients as I have access to including organic 85/15 grass-fed beef, organic marinara, organic buns (Dave’s Burger Buns Done Right are the jam), and even organic Mozzarella. I can usually find all of these ingredients at Walmart except for the organic Mozzarella (which I get at Aldi).

Tip:If you do try to adhere to a low-carb diet, you can always trade the organic buns for keto buns. If you are going for specific macros and need a recipe lower in fat, feel free to switch the 85/15 grassfed beef for the 93/7 (it’s still delish).

Grassfed Crockpot Meatball Sandwiches Ingredients:

Makes 9 meatballs or 4 sandwiches.

• 85/15 grass-fed ground beef (1 pack)
• 1 jar of organic marinara
• 2 eggs
• garlic powder
• onion powder
• salt
• italian seasoning
• bay leaves
• Italian breadcrumbs (1/4 cup)
• Dave’s Organic Buns Done Right (or keto buns if watching your carbs)
• grass-fed butter
• organic Mozzarella Cheese
• optional Crushed Red Pepper and Parmesan Cheese for topping

Healthy Crockpot Meatball Sandwiches Recipe:

1. Preheat oven to 375 degrees Fahrenheit.
2. Place grass-fed ground beef, eggs, salt, garlic powder, onion powder, italian seasoning and just a little bit of Italian breadcrumbs into a mixing bowl. *To keep this recipe as healthy as possible, I only use just a smidge of these breadcrumbs (like less than 1/4 cup).

3. Once you have mixed these ingredients together (I just use my hands), form your meatballs and place them on an oven safe cookie sheet. Place meatballs in the oven for about 20 minutes to brown the meat.

Tip: I use Avocado Oil spray on my pan to keep the meatballs from sticking.

4. Once the meatballs are browned, place them in the bottom of your Crock Pot. Pour your marinara over the meatballs. This is when I also like to add in some extra garlic powder, onion powder and 3-4 Bay Leaves. Cook on high for 3-4 hours.

5. When ready to serve, toast your buns ( I just use a toaster). Then with the buns still warm, rub a stick of organic grass-fed butter onto the inside of the buns along with a sprinkle of garlic powder and salt.

6. Place 2 meatballs on the buttered bun, then cover them with Mozzarella. For extra flavor, I also like to add crushed red pepper and a bit of Parmesan cheese.

To keep the carb count moderate, I like to serve this meatball sandwich with a side of steamed broccoli. If you are into prepping your meals, these taste even better the next day as they have had time to absorb the flavor of the sauce, and they also freeze well (minus the bun and cheese of course).

If life’s been a bit crazy on your end too, I hope this simple recipe offers the same warmth and groundedness it gave me (and I am sending you virtual hugs).

If this post sparked inspiration, it would mean the world to this little business of mine if you’d pin it on Pinterest or share it with a friend…

Until next time, keep on designing a life that feels as good as it looks.