Sicilian meatballs in spicy tomato sauce

Warm, hearty and utterly delicious, these lamb meatballs are simmered in the slow cooker to tender perfection in a fragrant spicy tomato sauce. Serve with warm pasta or mashed tomato for a delicious family dinner idea.

  • 45 mins preparation
  • 8 hrs cooking
  • Serves 4
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Spicy tomato sauce
  • 700 gram bottled passata
  • 410 gram canned crushed tomatoes
  • 1 medium brown onion (150g), chopped finely
  • 45 gram canned anchovies, drained
  • 1/4 teaspoon dried chilli flakes
  • 3 clove garlic, sliced thinly
  • 1 cup (250ml) Campbell's Real Chicken Stock
  • 2 cup (500ml) water
  • 1/3 cup fresh oregano leaves, torn
  • 600 gram minced lamb
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon pine nuts, chopped coarsely
  • 1 tablespoon finely grated lemon grind
  • 1/4 cup (40g) sultanas, chopped coarsely
  • 1/4 (20g) finely grated pamesan
  • 1/3 cup loosely packed small fresh basil leaves


Sicilian meatballs in spicy tomato sauce
  • 1
    Place passata, tomatoes, onion, anchovies, chilli flakes, garlic, stock, the water and half the oregano in a 4.5-litre (18-cup) slow cooker. Stir to combine.
  • 2
    Combine lamb, breadcrumbs, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl; roll level tablespoons of mixture into balls. Transfer to cooker. Cook, covered, on low, about 8 hours. Season to taste.
  • 3
    Serve meatballs sprinkled with basil.


Suitable to freeze at the end of step 2. Uncooked meatballs and sauce can be frozen separately, then cooked at a later stage. Serve with pasta, creamy polenta or mashed potato.