Veal meatballs in spicy tomato fennel sauce
6
Points®
Total time: 8 hr 30 min • Prep: 30 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
Adding fennel to this sauce gives a sweet anise taste that cuts through the spice flavours of chilli and garlic. Loaded with veggies and wholemeal pasta it’s prefect for a hearty winter dish.
Ingredients
Tomato passata
700 g
Tomato paste
2 tbs
Fennel
1 small, thinly sliced
Zucchini
2 medium, finely chopped
Dried chilli flakes
½ tsp
Garlic
2 clove(s), thinly sliced
Cherry tomatoes
250 g
Fresh basil
⅓ cup(s), finely shredded, plus extra to serve
Veal mince
500 g
Egg white
1 medium
Wholemeal bread
50 g, made into breadcrumbs (⅔ cup)
Wholemeal pasta, dry
400 g
Instructions
1
Combine passata, tomato paste, fennel, zucchini, chilli flakes, garlic, tomatoes, 1 1/2 cups (375ml) water and half the shredded basil in a 4.5 litre (18-cup) slow cooker.
2
Combine veal, egg white, breadcrumbs and remaining shredded basil in a medium bowl. Roll level tablespoons of mince mixture into balls (you should get 24 meatballs). Transfer to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
3
Towards end of cooking, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Serve pasta topped with meatballs, sauce and extra basil.
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