Name: Meatballs with tomato sauce
Cook time: 405 min
Total time: 405 min
Yield: 6
Ingredients: 2 slice white bread (90g), crusts removed; 1/2 cup (125ml) milk; 1 kilogram minced beef; 1 brown onion (200g), chopped finely; 1 carrot (120g), grated finely; 3 clove garlic, crushed; 1 egg; 2 tablespoon tomato paste; 1/2 teaspoon dried oregano leaves; 2 tablespoon finely chopped fresh basil; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely, extra; 2 clove garlic, crushed, extra; 400 gram canned diced tomatoes; 400 gram canned cherry tomatoes; 2 tablespoon tomato paste, extra; 1 cup (250ml) beef stock; 1/4 cup loosely packed fresh basil leaves

Ingredients

2 slice white bread (90g), crusts removed

1/2 cup (125ml) milk

1 kilogram minced beef

1 brown onion (200g), chopped finely

1 carrot (120g), grated finely

3 clove garlic, crushed

1 egg

2 tablespoon tomato paste

1/2 teaspoon dried oregano leaves

2 tablespoon finely chopped fresh basil

1 tablespoon olive oil

1 brown onion (150g), chopped finely, extra

2 clove garlic, crushed, extra

400 gram canned diced tomatoes

400 gram canned cherry tomatoes

2 tablespoon tomato paste, extra

1 cup (250ml) beef stock

1/4 cup loosely packed fresh basil leaves

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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