Slow Cooker Meatballs

4 standard portions

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Ingredients

• 500 g Lean beef mince
• 1 Onion (small; peeled and finely diced)
• 2 Garlic clove (crushed)
• 25 g Breadcrumbs
• 1 tbsp Dried oregano
• 1 Egg (medium size; whisked)
• 1 pinch Fine sea salt and ground black pepper
• 1 tbsp Olive oil
• 1 Carrot (peeled and diced)
• 1 Onion (peeled and diced)
• 500 ml Passata
• 3 Garlic clove
• 1 pinch Fine sea salt and ground black pepper
• 2 tablespoons Tomato puree
• 2 tablespoons Balsamic vinegar
• 1 tbsp Dried oregano
• 1 tbsp Dried thyme

Method

1. Put 500 g Lean beef mince, 25 g Breadcrumbs, 1 Onion, 2 Garlic clove, 1 tbsp Dried oregano, 1 Egg and 1 pinch Sea salt and black pepper into a bowl. Mix well. If the mixture sees a bit wet, then add some more breadcrumbs.
2. Form into 12 meatballs and set aside.
3. Heat 1 tbsp Olive oil in a large pan and add the meatballs. Cook on low for 2 minutes each side. Take the meatballs out and then add 1 Onion and 1 Carrot and gently cook for 2 minutes.
4. Add the cooked onion, carrot and meatballs to the slow cooker bowl.
5. Add 500 ml Passata, 3 Garlic clove, 1 pinch Sea salt and black pepper, 2 tbsp Tomato puree, 2 tbsp Balsamic vinegar, 1 tbsp Dried oregano and 1 tbsp Dried thyme on top of the meatballs and gently stir so everything is coated.
6. Cook on low for 6 hours or high for 3 hours and serve with pasta or mashed potatoes.