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hestia8 Oh my goodness. Made these today and they're so good I am just going to share this recipe with EVERYONE.
Apparently serves 4-6 but to my mind you'd need quite a bit of stuff served with it for that, unless I was making the meatballs too big.
Meatballs
1 onion, finely chopped
80g pine nuts, roughly chopped
2 garlic cloves, crushed
1 small handful flat-leaf parsley, roughly chopped
1 tsp chopped rosemary (I just used dried)
2 tsp fennel seeds, ground (left these out at Crishna's request)
55g fresh breadcrumbs (left these out because I didn't have any)
25g freshly grated parmesan
grated zest of 1 lemon
1 egg
500g minced pork or beef (I used pork)
Sauce
700g passata (I used passata with basil)
125 ml red wine (left out because I didn't have any)
Method:
Combine all meatballs ingredients in a bowl. Use your hands to make sure they're mixed well (ew). Roll the mixture into walnut-sized balls and place on a tray (I got 21 out of this amount of mixture). Put in the fridge for 20 minutes.
Put the tomato passata, wine and meatballs in the slow cooker on high for four hours, or until the meatballs are cooked through and tender. Serve with whatever you like (we had sweet potato wedges but this would be an amazing pasta sauce)
Apparently serves 4-6 but to my mind you'd need quite a bit of stuff served with it for that, unless I was making the meatballs too big.
Meatballs
1 onion, finely chopped
80g pine nuts, roughly chopped
2 garlic cloves, crushed
1 small handful flat-leaf parsley, roughly chopped
1 tsp chopped rosemary (I just used dried)
2 tsp fennel seeds, ground (left these out at Crishna's request)
55g fresh breadcrumbs (left these out because I didn't have any)
25g freshly grated parmesan
grated zest of 1 lemon
1 egg
500g minced pork or beef (I used pork)
Sauce
700g passata (I used passata with basil)
125 ml red wine (left out because I didn't have any)
Method:
Combine all meatballs ingredients in a bowl. Use your hands to make sure they're mixed well (ew). Roll the mixture into walnut-sized balls and place on a tray (I got 21 out of this amount of mixture). Put in the fridge for 20 minutes.
Put the tomato passata, wine and meatballs in the slow cooker on high for four hours, or until the meatballs are cooked through and tender. Serve with whatever you like (we had sweet potato wedges but this would be an amazing pasta sauce)
