July 3, 2018
A simple, tasty, melt in your mouth meatball dish!
4 hrs 15 mins
1kg turkey mince
1/2 brown onion, finely diced
4 cloves garlic, finely diced
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp pepper
1 cup breadcrumbs
1 tsp oregano
2 eggs, beaten
- -Sauce Ingredients:
1 brown onion, finely diced
3 cloves garlic, finely diced
2x 400g cans tinned tomatoes
1x 700g tomato passata
2x chicken stock cubes
1/2 tsp of sugar
1 level tsp dried rosemary
1 level tsp dried oregano
1 level tsp dried thyme
1 level tsp dried basil or 2 handfuls of fresh basil, torn
1Combine all meatball ingredients and mix together with your hands and then roll into balls. Put to the side.
2Turn slow cooker on LOW and add all sauce ingredients (EXCEPT onion, garlic & stock cubes) to heat up
3In a small pot, heat some olive oil and add onion, garlic & stock cubes and cook until caramalised, stirring regularly. Transfer to Slow Cooker & gently stir to combine all ingredients
4Gently drop meatballs into sauce and ensure they are submerged. Use tea towel trick & allow to cook for 4-6 hours (giving a gentle stir about halfway, if possible)
5Serve on top of pasta or polenta with some fresh basil (optional)
6Meatballs should be ready in 4 hours, however it won’t hurt to cook for 6 if you need to (they might just fall apart more easily).
Submitted by Daniela Nonkovic
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