Creating Paleo Slow Cooked Meatballs

You may have noticed that one of my menu items needed a bit of modification this last week.  I forgot to help you out though to ensure you that all items would be gluten free:

For this weeks Twisted Tuesday we will modify the recipe (that I saw many of my friends pinning on Pintrest) of this weeks menu for the Slow Cooked Meatballs  provided by "Stay for Dinner".

NOW PALEO Slow Cooked Meatballs

(serves 4)
1 lb lean ground beef or turkey
½ cup fresh bread almond crumbs  flour(1 slice of your favorite bread aprox. 3/4 cup almonds ground in a food processor or store bought almond flour will work as well)
1 tablespoon dried oregano
2 teaspoons fresh minced basil
¼ cup finely grated Parmesan cheese skip it (or try this substitute: 1 cup Brazil nuts,1 teaspoon chopped garlic, 1/3 teaspoon salt. Process the three ingredients in a food processor till fluffy.)
¼ tsp salt
½ tsp pepper
¼ cup milk 1 egg

Remaining Ingredients:
½ large onion, chopped
16 oz (2 cups) of your favorite homemade (or store-bought marinara sauce - if you are using this make sure there are no added ingredients such as sugar!!!)
Instructions:
Combine all meatball ingredients in a large bowl using your hands Pampered Chef Mix and Chop. Do not overmix. Roll Scoop the mixture into balls roughly 1 1/2″ in diameter using the Pampered Chef Large Scoop.
Scatter the chopped onion (chop this using the Pampered Chef Manual Food Processor) over the base of your slow cooker, followed by the meatballs. Pour the sauce evenly over the top, making sure to coat everything.
Cook on low for 6-8 hours.