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
SAUCE
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
PASTA
Around 400-500g uncooked spaghetti.
Instructions
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.