Slow Cooker Meatballs
Slow cooker meatballs taste amazing when slowly cooked in a rich and flavoursome tomato sauce. They taste great when served over freshly cooked spaghetti.
Servings: 4
Calories: 545kcal
Ingredients
- 16 meatballs approx - either pre-prepared or homemade
- 1 tbsp dried Italian herbs
- 800 g tomato passata or tinned tomatoes
- 1 tbsp tomato puree
- 1 onion
- 2 cloves garlic
- Basil leaves optional, for garnish
Instructions
- Gently sear the meatballs before adding them to the slow cooker - this is optional but I prefer to seal the meat to help lock in the juices as well as reduce the risk of the meatballs falling apart in the slow cooker.
- Add the sauce ingredients straight to the slow cooker and mix together.
- Transfer the meatballs to the slow cooker so that they are submerged in the sauce.
- Set off on low for 4 to 5 hours.
- Remove the lid and gently stir the sauce around - take care not to break up the meatballs.
- Serve over cooked spaghetti and sprinkle with grated cheese and fresh basil leaves.
Notes
For minimal preparation you can substitute with a jar of tomato pasta sauce.
Nutrition
Serving: 1 | Calories: 545kcal | Carbohydrates: 27g | Protein: 27g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1200mg | Fiber: 8g | Sugar: 14g
