Sweet chilli & cheese meatballs

Submitted by Lynn Hastie

Sweet chilli & cheese meatballs

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Serving: 4
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 1kg beef mince (or mince of your choice, could use lamb, chicken or even kangaroo mince would go well)
  • 2 eggs
  • 1-2 tablespoons soy sauce
  • 2-3 tablespoons sweet chilli sauce
  • 1-2 teaspoons mixed herbs
  • 1 cup breadcrumbs
  • 3/4 cup grated tasty cheese
  • Cornflour to coat meatballs
  • Up to 2 tins 400g tin diced tomatoes (depends on how much sauce you like, I used 1 tin but probably could have used 2)
  • 1/3 cup chopped lemongrass
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped coriander
  • 1 tablespoon oregano
  • Good splash of red wine
  • Salt & pepper to taste
  • Around 400-500g uncooked spaghetti.


  • Mix all meatball ingredients in a mixing bowl until well combined. Roll mince mixture into small balls, making sure you poke the cheese well inside the meatball.
  • Coat meatballs in cornflour and brown in a little oil in a fry pan, but not necessarily cooked right through.
  • Transfer browned meatballs to slow cooker.
  • For the sauce, mix all ingredients except the wine in a mixing bowl and pour over meatballs in slow cooker, then splash the wine over the top.
  • Enjoy!
  • Cook for around 4 hours on low, cook spaghetti separately, plate up and serve meatballs over the top.

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