March 11, 2016
- Prep: 15 mins
- Cook: 3 hrs
3 hrs 15 mins
- Yields: 22 meatballs (golfball size)
1Add all meatball ingredients to a large bowl and combine well.
2Wash and dry hands.
3Using hands form golf ball sized meatballs from the mix.
4Mine made 22 meatballs.
5(these could be made the night before and stored in fridge if you prefer)
6Gently place meatballs straight into slow cooker.
7Combine all sauce ingredients in a jug and pour gently over meatballs
8Turn slow cooker onto low and cook for approximately 3hrs (some slow cookers may need a little longer, just ensure meatballs are cooked through by testing one if you are not sure)
9Just prior to serving I gently turned each meatball over in the sauce to ensure good coverage.
1DO NOT STIR or move around meatballs during cooking as they could break.
2Gently serve meatballs to ensure you don't break them apart.
3I served mine on bow-tie pasta with a side of green vegetables
4These have quite a curry kick to them (I would suggest medium heat). You could reduce the amount of curry powder in the sauce or serve without sauce for young ones or those who don't like too much heat.
5Cooked in a 5L Russell Hobbs cooker
Submitted by Paulene Christie
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