Submitted by Joanne Talarico
Mumma's Italian Meatballs
Mumma's Italian Meatballs
Serving: 6
Ingredients
Meatballs (makes 24)
- 1kg of pork and veal mince mix
- Half a diced onion
- 1 tablespoon of Italian mixed herbs
- 1 teaspoon of garlic and herb salt
- Cracked black pepper
- 2 eggs
- Half to 1 cup of breadcrumbs.
Sauce
- Half a diced onion
- 1 bottle of passata (700 grams)
- 1 can of diced tomatoes
- 2 tablespoons of Italian mixed herbs
- 1 teaspoon of garlic and herb salt
- 1 to 2 teaspoons of fennel seeds
- Cracked black pepper
To serve
- Cooked pasta
Instructions
- Mix meatball ingredients thoroughly and roll into meatballs (This made 24)
- In searing slow cooker or frying pan lightly sear off meatballs then return insert (or meatballs) to slow cooker.
- Add all sauce ingredients on top of meatballs.
- Slow cooker on on low for 5 to 6 hours only lightly stirring after 4 hours.
- When done add half of the sauce to pasta of choice ( I use penne pasta) and mix well.
- Serve pasta in a bowl and add meatballs and sauce on top.
- Enjoy ?
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could you do this as a dump bag?
Yes but you’d have to skip the browning stage until the morning of cooking and I’d therefore bag the meatballs separate to the sauce bag 🙂
Hi Paulene would this recipe be ok to freeze, minus the pasta.
Thank you ??
I think that should be fine Neralie, but I’ll tag Joanne to confirm for her recipe as she may have done so 🙂
It will be fine to freeze, just as Paulene said