1 level tsp dried basil or 2 handfuls of fresh basil, torn
Instructions
Combine all meatball ingredients and mix together with your hands and then roll into balls. Put to the side.
Turn slow cooker on LOW and add all sauce ingredients (EXCEPT onion, garlic & stock cubes) to heat up
In 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
Gently 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)
Serve on top of pasta or polenta with some fresh basil (optional)
Meatballs 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).