Slow Cooker Meatballs in Tomato Sauce

Slow Cooker Meatballs in Tomato Sauce


For the meatballs

500 gr minced beef (only fresh for freezer method)

1 egg

3/4 cup parsley leaves (not packed) – about 2 Tbs very finely chopped

3 Tbs parmesan, finely grated

3 Tbs dried breadcrumbs (I used fine rusk crumbs)

2 Tbs red wine

2 tsp dried onion flakes

1/2 tsp cumin powder

1/2 tsp sweet paprika

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper, freshly ground

1/3 cup flour (for coating meatballs)

For the sauce

2 tins (800 gr) chopped tomatoes

1 tsp sweet paprika

1 tsp coarse salt

1 tsp dried oregano

1/2 tsp black pepper, freshly ground



Step 1

Put all the meatball ingredients (except flour) in a large bowl. Mix with your hands and shape into golf sized balls. Press firmly on all sides so they are sealed well. Toss them in the flour, shake off the excess and place them on a tray or plate in the freezer, so that they aren’t touching. I put a piece of greeseproof paper in my icecube draw (which is shallow) and popped them direcly onto that. Leave for an hour till fully frozen. If keeping in the freezer for longer, tranfer them to a freezer bag.

Step 2

To cook the meatballs, place all the sauce ingredients in the slow cooker and stir. Pop the frozen meatballs on the sauce (stacking if necessary). Don’t stir, so the ones on top brown a bit. Put the lid on and cook on low for 6-7 hours. You can check doneness by cutting one open or testing with a food thermometer.

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