BRAISED MEATBALLS IN TOMATO SAUCE

Finally! A meatball recipe which produces the most delicious tender meatballs- ever

PREP 45m

COOK 6h

TOTAL 7h

SERVES 6-8

Ingredients

Meatballs-
- 750g beef mince
- 400g pork sausage meat
- 2 sliced bread, crusts are best, grated
- 1 tbsp olive oil, 1/2 tsp salt & pepper
- 1 onion, finely diced
- 3-4 garlic cloves, finely grated
- 1 egg, beaten
- 1/2 tbsp paprika
- 1/2 tbsp oregano
Sauce-
- 3 tins chopped tomatoes (or 2 if you don’t like a lot of sauce)
- 2 tbsp tomato purée
- 1 tin hot water plus 2 beef oxo dissolved
- 1 tsp oregano
- 2 tsp soy sauce
- 2 tsp dark brown sugar

Method

Grate or chop your two slices of bread into breadcrumbs and add to a pan with the tbsp olive oil, salt and pepper. Fry until they become golden and toasted, mix well and add to a large bowl.
Finely dice the onion and fry in a small amount of oil until softened and golden and add to the breadcrumbs.
Add the remaining ingredients, beef mince, sausage meat, garlic, egg, paprika and oregano. Mix really well until fully combined.
This mixture makes 30-32 (just smaller than) golf ball sized meatballs, if you’re freezing half, freeze half if the meatballs and only use half if the sauce ingredients.

Add the remaining ingredients. For the sauce to the slow cooker and add the meatballs.

Turn onto low for 6 hours. After 5 hours add 3 tbsp water & 3 tbsp cornflour mixed into a slurry, and leave for that last hour to thicken up slightly before serving with spaghetti!