Slow Cooker Italian Meatballs and Spinach

crockpot creamy spinach and meatballs

Slow Cooker Italian Meatballs and Spinach

This crockpot meatball dinner is sure to be a hit at your dinner table. It is hearty and full flavored for filling your appetite. My husband said it was the perfect dinner for a winter night.

The inspiration came from the grocery store. I was shopping this past weekend and I saw these chicken and mozzarella Italian meatballs that were all natural at Krogers. They were Aidelle’s brand. I was really impressed with the ingredients and they were perfectly low carb for a satisfying dinner.

Creamy Spinach and Meatballs

I really wanted to pair these with a creamy sauce. I wasn’t sure starting off what vegetables I wanted to match with the Italian and cheese flavors. Then it finally came to me: Spinach!

I love spinach in a creamy sauce. This is a really flavorful and deep full flavored sauce that goes great with spinach. We ate the creamy meatballs and spinach over cauliflower mash and served aside some mixed low carb vegetables.

This will certainly be a repeat meal for us during the winter. The creamy meatballs cook in the slow cooker, so there is no hassle at dinner time and easy clean up too!

Low Carb Slowcooker Spinach and Meatballs

Trim Healthy Mama’s: This Recipe is considered a Satisfying dinner because it is low in carbs, but does have some fat.

Here is the recipe for you to enjoy!

Slow Cooker Creamy Meatballs with Spinach
Prep time
Total time
Easy Slow cooker Creamy Meatballs and Spinach
Angela Parker:
Recipe type: Dinner
Cuisine: Italian
Serves: 6
  • 3 packages of Aidelle's chicken and mozzarella meatballs (or another natural low carb meatball brand)
  • 1 cup of chicken broth
  • ½ package of frozen spinach
  • 1 large onion diced
  • 1-2 bell peppers diced (I used a frozen mix)
  • 1 tsp of salt
  • ¼ tsp of pepper
  • 1 TBS of Italian seasoning
  • 1 tsp of garlic
  • 1 tsp of ground mustard (mine was a finely ground powder)
  • 4 oz of cream cheese (reserved until 30 minutes before serving)
  1. Put everything in slow cooker.
  2. Cook on high for 4-6 hours or low for more
  3. minutes before serving, mix in cubed cream cheese, breaking it up into the sauce to create a creamy sauce.
  4. Serve with mashed cauliflower or spaghetti squash


Linked Up to Nomday-Mondays

Print Friendly, PDF & Email
Follow me

Angela Parker

Writer & Entrepreneur at Grassfed Mama
My name is Angela. I have been married for 14 years and have two little girls (with another little on the way!) I’m a speech therapist by trade but started my own business from home 4 years ago. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
Follow me


  1. I couldn’t bring myself to pay $15 for three packages of those meatballs, so I made my own for less than the cost of one package. I also used the last of a bag of fresh spinach that was getting wilted, a can of spinach I got for 20 cents because it was dented, and homemade vegetable stock. The sauce was a weird color (probably because my veggie stock is often very dark), but it was delicious.

Leave a Reply

Rate this recipe: