Slow cooker recipes

Pork and veal meatballs

pork and veal meatballs
6
4H

Ingredients

Method

1.

Combine mince, breadcrumbs, cheddar, eggs, parsley and half the garlic in large bowl, season. Roll rounded tablespoons of mixture into balls. Place on tray, cover; refrigerate 20 minutes.

2.

Combine sauce, fennel, onion and remaining garlic in 4.5-litre (18-cup) slow cooker; add the meatballs. Cook, covered, on high, 3½ hours. Season to taste.

3.

Serve sprinkled with parmesan.

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince.

Note

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