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

Meatballs with tomato sauce

Using a slowcooker takes this delicious Italian meatball and pasta dish to the next level.

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Serves 6

Cook

6H 45M

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

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