Another one of my family’s slow cooker favourites, to quote my husband – “I love this more than pizza”, now that is a compliment and a half! Little Ruby also loves this recipe which is a bonus, there’s nothing worse than having to cook two meals at once! This recipe serves four.
- 500g lean steak mince
- Two tins Lidl arrabiatta chopped tomatoes
- One egg
- Worcester sauce
- Tomato purée
- Dried oregano
- Dried parsley
- Smoked paprika
- Fresh Irish basil
- One packet grated mozzarella
- Granulated coffee
- Granulated sugar
- Fresh garlic
- Cracked black pepper
- 250g dried pasta
- Kallo low salt beef stock cube
Method – Meatballs
Whisk one egg in a small bowl
Add mince and half of the egg to a large mixing bowl.
Crush one clove of garlic and add to mixing bowl along with a tablespoon of smoked paprika and one teaspoon of dried oregano. Season with cracked black pepper to taste.
Using your hands in a kneading motion mix all ingredients together until the seasoning is evenly distributed.
Divide mixture into twelve and roll into tight meatballs.
Method – Sauce
Add chopped tomatoes to the slow cooker dish along with:-
A few dashes of Worcester sauce,
Two crushed garlic cloves,
Two teaspoons dried oregano,
One tablespoon dried parsley,
One teaspoon granulated sugar,
One teaspoon granulated coffee,
One teaspoon smoked paprika,
One tablespoon tomato purée,
One crumbled stock cube,
A handful of fresh hand torn basil.
Mix together well and add meatballs.
Cook on low for 6 hours.
Cook 250g of pasta until al dente, drain and add to slow cooker dish for 15 minutes – this brings the pasta to a lovely consistency by allowing it to absorb the pasta sauce.
Dish up and sprinkle with mozzarella cheese and a light dusting of dried parsley. Garnish with fresh basil leaves and serve with garlic bread.