Slow cooker recipes

Meatballs with tomato sauce

Using a slowcooker takes this delicious Italian meatball and pasta dish to the next level.
MEATBALLS WITH TOMATO SAUCE
6
6H 45M

Ingredients

Method

1.

Combine bread and milk in a large bowl; stand 10 minutes. Add beef, onion, carrot, garlic, egg, paste, oregano and chopped basil; season, mix well. Shape level tablespoons of mixture into balls. Transfer to a 4.5-litre (18-cup) slow cooker.

2.

Heat oil in a large frying pan; cook extra onion and garlic, stirring, until onion softens. Stir in tomatoes, extra paste and stock; transfer to cooker. Cook, covered, on low, for 6 hours. Season to taste.

3.

Serve meatballs sprinkled with basil leaves.

To freeze: Complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

Note

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