Ingredients
Scale
- 968g (4 cups) of passata
- 400g of chopped tomatoes (good quality), canned
- 2 tablespoons of tomato paste
- 1 teaspoon of dried oregano
- 2 cloves of garlic, crushed
- 1 tablespoon of maple syrup
- 1 beef stock cube
- salt and black pepper to season
- 1lb (455g) of extra lean ground beef (mince)
- 1 small onion, grated
- 1 teaspoon of garlic powder
- 1 tablespoon of dried parsley
- 3 tablespoons of red pesto
- 30g of parmesan, grated
- 30g of dried breadcrumbs
- 1 egg
Instructions
- Combine all sauce ingredients in the slow cooker and mix well.
- In a bowl, mix all the meatball ingredients and form into 20 meatballs.
- Place the meatballs in the sauce, ensuring they are all covered with the sauce.
- Cook on low for 8 hours or high for 4 hours.
- Taste the sauce and adjust seasoning with salt and pepper as desired.
- Serve with your choice of sides and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add more herbs or spices to the sauce for extra flavor.
These meatballs can be served over pasta, rice, or in a sandwich for variety.
Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg