PREP, SET & FORGET

LET THE SLOW COOKER DELIVER FLAVOURSOME MEALS WITH MINIMAL EFFORT!

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.