375g jar of garlic and herb tomato paste (I used Leggo's)
A generous sprinkle of garlic powder and dried basil
2 teaspoons sugar
1Mix all of the meatball ingredients in a bowl with a wooden spoon, til well combined.
2Take one spoonful at a time and roll into a ball. One wooden spoonful makes just the right size (about an inch wide) Chill overnight (optional). Brown in frying pan/searing slow cooker (this step helps them stay together as there's no binder like egg in the mix)
3Set aside the meatballs.
5In the base of the slow cooker, mix half of the tomato paste, half the garlic, half the basil, half the sugar and one cup of water.
6Put the meatballs on top of this mixture in the cooker.
7In the jar, mix the rest of the garlic, basil, and sugar, and fill the jar up the rest of the way with more water. Mix with a fork and pour over the top of the meatball and sauce mix.