Meatballs with Hidden Veg
SERVES 6 PREP & COOK 4 HOURS 30 MINS
TIP
Uncooked meatballs can be made up to one day ahead. Keep covered in the fridge. For a change, try replacing Italian herb paste with sundried tomato pesto.
■1 large red capsicum, roughly chopped
■1 large carrot, roughly chopped
■1 leek, trimmed, roughly chopped, washed
■3 cloves garlic
■700ml bottle Passata Tomato Puree with Basil
■1/4 cup tomato paste
■1/3 cup chopped fresh parsley
■Cooked spaghetti, to serve
MEATBALLS
■1 cup finely grated parmesan
■1kg pork and beef mince
■1/3 cup dried packaged breadcrumbs
■1 egg, lightly beaten
■1 medium zucchini (170g), finely grated
■80g tube fresh Italian herb paste
1 To make meatballs, reserve ½ cup of parmesan. Set aside. Place remaining parmesan in a large bowl with mince, breadcrumbs, egg, zucchini and paste. Season with salt and pepper. Mix well. Roll two heaped tablespoons into balls (makes about 22).
2 Heat an oiled, large, non-stick frying pan over a high heat. Add meatballs. Cook, turning frequently, for about 5 minutes, or until lightly browned all over. Remove.
3 Process capsicum, carrot, leek and garlic in a food processor until finely chopped. Add ½ cup passata. Process until pureed. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker. Season with salt and pepper. Stir in remaining passata and tomato paste.
4 Arrange meatballs over the vegetable mixture, gently pressing into the sauce. Cover with lid.
5 Cook on Low for about 4 hours, or until meatballs are cooked through. Stir in half of the parsley.
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