Slow-cooker classic Italian beef meatballs
2
Points®
Total time: 3 hr 45 min • Prep: 35 min • Cook: 3 hr 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Lean beef mince, raw
500 g
Egg(s)
2 medium, lightly beaten
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Fennel seeds
¾ tsp, crushed
Tomato passata
700 g, (Italian tomato puree)
Dried basil
1 tsp
Canned diced tomatoes
1 400g can, (1 x 400g can)
Plain flour
2 tbs, (use ⅓ cup)
Olive oil
1 tbs
Fresh basil
½ cup(s), leaves, shredded
Instructions
1
Combine beef, eggs, onion, half the garlic and fennel seeds in a medium bowl. Season with salt and pepper. Shape mixture into 24 meatballs.
2
Combine passata, dried basil and diced tomatoes in a 4.5 litre (18-cup) slow cooker. Set aside. Spread flour on a plate. Roll meatballs in flour until coated on all sides, shaking off excess
3
Heat oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, for 5 minutes turning, or until browned. Transfer meatballs to slow cooker. Spoon reserved tomato sauce over meatballs. Cook, covered, on low for 3 hours or until meatballs are cooked through and sauce is slightly thickened. Serve topped with fresh basil or oregano.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.