1Place all the "sauce" ingredients into the slow cooker and cook for 4 hours on low.
2Mix all of the "meatball" ingredients together in a bowl.
3Depending on how big you want your meatballs as to how big you dice the cheese. I made 18 golf ball sized ones. So diced my cheese about 2cm x 1cm.
4Roll into balls. Use your finger to make a hole in the middle and place the cheese inside. Close hole and make sure none of the cheese is coming out. Repeat for all balls. Place into the slow cooker and cook on low for 4 hours. Serve on a bed of pasta and garnish with some grated cheese.
1Meatballs can be placed in at the beginning. I just prefer the sauce to be cooked longer so the flavours develop.
2Cooking time can be halved by placing the meatballs in at the beginning, I just let the sauce cook for longer to develop the flavours. Alternatively make the sauce the day before