Pop a few ingredients in your slow cooker and come back later to a no-fuss pork and veal meatballs meal. Easy!
Ingredients
- 750g pork and veal mince
- 1/3 cup finely grated pecorino cheese
- 3 garlic cloves, crushed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1/4 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons dry sherry
- 500g jar tomato paste
- 2 teaspoons caster sugar
- 350g Barilla dried rigatoni pasta
- Finely grated pecorino cheese, to serve
- Baby rocket, to serve
Method
- Step 1Combine mince, cheese, garlic, parsley and breadcrumbs in a bowl. Roll tablespoons of mixture into balls.
- Step 2Heat oil in a saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 4 minutes or until onion has softened. Add sherry. Cook, stirring, for 1 to 2 minutes or until reduced by half. Stir in tomato paste, sugar and 6 cups cold water.
- Step 3Transfer mixture to the bowl of a 5 litre slow-cooker. Add meatballs. Cover. Turn slow-cooker to low. Cook for 6 hours or until meatballs are cooked through. Add pasta. Stir to combine. Cook, covered, for 45 minutes or until pasta is tender and sauce thickened. Season with salt and pepper.
- Step 4Serve with cheese and rocket.
Nutrition
3195 kj
Energy
19g
Fat Total
6g
Saturated Fat
9g
Fibre
59g
Protein
108mg
Cholesterol
1018.64mg
Sodium
16g
Carbs (sugar)
81g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0