Ingredients
Spicy tomato sauce
Meatballs
Method
1.
Place passata, tomatoes, onion, anchovies, chilli flakes, garlic, stock, the water and half the oregano in a 4.5-litre (18-cup) slow cooker. Stir to combine.
2.
Combine lamb, breadcrumbs, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl; roll level tablespoons of mixture into balls. Transfer to cooker. Cook, covered, on low, about 8 hours. Season to taste.
3.
Serve meatballs sprinkled with basil.
Suitable to freeze at the end of step 2. Uncooked meatballs and sauce can be frozen separately, then cooked at a later stage. Serve with pasta, creamy polenta or mashed potato.
Note