Another amazing slow cook recipe to get you through these cold winter days and nights. These king-sized meatballs taste even better the day after they’re made. Serve with pasta, or halve and arrange in an Italian bun topped with plenty of sauce and Parmesan cheese for the ultimate meatball sub.
What you need
1 can (156 ml) tomato pate
1 onion, chopped
Half bulb fennel (cored and chopped)
1 small carrot, chopped
4 cloves garlic, sliced
1/2 tsp salt
1/4 tsp hot pepper flakes
1 can (796 ml) whole tomatoes
10 fresh basil leaves (or parsley springs), chopped
MEATBALLS
2 cups cubed crustless Italian bread
1/2 cup milk
1 egg
450 g lean ground veal or beef
450 g lean ground pork
3 cloves garlic, minced
1/2 cup minced onion
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1 tsp fennel seeds, crushed
1/4 tsp salt
1/4 tsp pepper
How to make it
1. In large bowl, soak bread in milk until absorbed, about 10 minutes.
2. Squeeze out and discard as much of the milk as possible. Stir in egg, veal, pork , garlic, onion, parsley, Parmesan cheese, fennel seeds, salt and pepper until combined.
3. Shape into 12 large meatballs; refrigerate until firm, about 10 minutes.
4. Meanwhile, in slow cooker, combine tomato paste, onion, fennel, carrot, garlic, salt and hot pepper flakes. Stir in tomatoes, crushing with hands or potato masher. Arrange meatballs on top.
5. Cover and cook on low until vegetables are tender and instant-read thermometer inserted into several meatballs reads 160°F (71°C), 6 to 8 hours.
6. Skim off fat. Serve sprinkled with basil.
Find this recipe and many other great slow cooker recipes in Canadian Living: New Slow Cooker Favourites
Leave a Reply