Slow Cooker Meatballs
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free
Servings 3 2 Adults & 1 Child
Ingredients
- 12 meatballs or plant based alternative
- 1 onion finely chopped
- 1 stick of celery sliced
- 1 small courgette finely chopped
- 2 carrots sliced
- 1 garlic clove chopped
- 1 carton passata
- 1 tin chopped tomatoes
- 1 tbsp Italian herbs
Instructions
- Fry the onion, garlic, celery & carrot in a little oil until they're soft.1 onion, 1 stick of celery, 1 garlic clove, 2 carrots
- Add the passata, chopped tomatoes, Italian herbs & courgette, mix well and add to the slow cooker.1 small courgette, 1 carton passata, 1 tin chopped tomatoes, 1 tbsp Italian herbs
- Using the same pan, brown the meatballs on the outside for a couple of minutes. Add to the slow cooker and give it a good stir.12 meatballs
- Cook on high for 4-5 hours or low for 8-10 hours. Add some cornflour at the end to thicken if needed.
Notes
Store any cooked leftovers in the fridge for two days, or freeze for up to three months.
If freezing, defrost meatballs thoroughly before reheating to ensure the meatballs cook evenly. When ready, reheat in the microwave or back in the pan, making sure all of the balls are piping hot all the way through before serving. Serve with freshly cooked spaghetti.
Products we used in this recipe 
Open Plate
