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Preparation time is 10minutes
Cook time is 4hours 10minutes
Total time is 4hours 20minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams beef meatballs
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1teaspoons oregano (or 2 sprigs, leaves stripped)
- 2 cups passata
- 3tablespoons pesto
- 50grams parmesan, grated (to serve)
Nutrition per serving
1740kJ / 418Cal
1740 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
24.9grams
Fat
28.2grams
Carbs
16.0grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Meatballs stay tender and juicy when slow cooked, adding rich flavour to the tomato sauce.
Method
Step 1 of 3
Heat half of the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes or until browned all over. Place in the slow cooker.
Step 2 of 3
Heat the rest of the oil in the same pan and cook the onion for 5 minutes. Stir in the garlic and oregano and cook for 2 minutes. Stir in the passata and pesto then tip into the slow cooker with the meatballs and mix well.
Step 3 of 3
Cook on low for 4 hours and serve with grated parmesan on top and crusty bread on the side, if desired.
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