Slow Cooker Meatballs

You can't beat a slow cooker meal. Who doesn't want to walk through the door after a busy day to smell the meal they prepped that morning, knowing you don't have to cook dinner!  A quick prep session in the morning and these are ready to go. Just boil some spaghetti to serve and add a little mozzarella on top.

Ingredients;

12 meatballs (or plant based alternative)

1 onion, finely chopped

1 stick of celery, sliced

2 carrots, sliced

1 garlic clove, chopped

1 carton passata

1 tin chopped tomatoes

1 tbsp italian herbs

Method

• Fry the onion, garlic, celery & carrot in a little oil until they're soft.
• Add the passata & chopped tomatoes, mix well and add to the slow cooker. 
• Using the same pan, brown the meatballs on the outside for a couple of minutes. Add to the slow cooker along with the vegetables and give it a good mix.
• Cook on high for 4-5 hours or low for 8-10 hours. Add some cornflour at the end to thicken if needed.

Leftovers can be frozen for up to three months (check the pack instructions for plantbased meatballs as some cannot be frozen). Suitable from six months old.