
This recipe first appeared in Food magazine.
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Ingredients
Italian meatballs
Sauce
Method
1.Combine the meatball ingredients in a bowl or food processor and, using wet hands, shape the mixture into balls about 2.5cm in diameter. Refrigerate the meatballs until needed.
2.Combine the onion, garlic, olive oil, passata, herbs, bay leaf and sugar in a jug or bowl. Whisk in the tapioca flour. Season well with salt and pepper and spoon half the sauce into a slow cooker. Add the meatballs and top with the remaining sauce.
3.Cook the meatballs on high for 5 hours, or low for 7 hours, or according to your appliance instructions for meatballs.
Note
- Passata or sieved tomatoes produce 
a richer more robust flavour than regular canned tomatoes. It is sold in large bottles or jars in the tomato purée and paste section of the supermarket.