Melt in your mouth meat balls

These handmade, slow cooker meatballs can also be cooked stove top - the secret is NO pre cooking in a frypan or oven!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tear small pieces from bread slices to make fresh breadcrumbs

Step 2

Dice onion and use half for sauce and half for meatball mixture

Step 3

Place all meatball ingredients into a large bowl

Step 4

Mix together until consistent, the mixture should be slightly wet and pasty- don't panic, this is what makes them so soft!

Step 5

Fill slow cooker (or large pot if cooking stove top) with diced tomatoes and onion

Step 6

Spoon blobs of mixture into hand and form meatball into desired size

Step 7

Gently place the formed meatballs into the sauce, try to avoid placing meatballs ontop of each other if possible

Step 8

Add herbs, seasonings and half a cup of water, the meatballs should be as covered as possible, avoid having meatballs poking up from sauce

Step 9

slow cook on low for a minimum of 4 hours, the longer the better! Do not stir until toward the end when they are cooked!! If the sauce is looking a bit runny toward serving time, I like to take off the lid for the last 10 mins or so and turn up the heat, this'll let some of the extra water evaporate. *If cooking in pot* lightly boil on medium for 20min or until meatballs have changed in colour, simmer on lowest heat for up to 4 hours. If stove cooking, you will have to check them regularly! Don't let them stick to the bottom or let the sauce dry out. Instead of stirring, I like to hold the side of my pot and give them a little wiggle to loosen them up - I only feel comfortable doing this after they have been cooked for the first 20 mins, after this they will be a bit more sturdy

Step 10

Serve with cooked pasta; my favourites are pappardelle and fettucine

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