Meat balls in the slow cooker

When you are cooking, sometimes you follow a recipe to the teeth, sometimes you adjust a bit and sometimes you just make whatever you want. Fine, I think any of the three options above are ok, but...what happens when you just do whatever you want and it comes out great, and then next week you want to do it again and you don't really remember it to the dot?

That's what happened in my house last week. I made meatballs in the slow cooker, I read a bunch of recipes and created my own. It tasted great, and today I wanted to do it again and couldn't remember exactly what I did.
That's why I decided maybe I should write a post about it, as a next time I want to make it (supposing what I did today is good enough) I know what to do.

Let's call it, Slowcooked meatballs with "bolognese" sauce:

2 pack of store bought meatballs
1 tin of diced tomatoes
2 small tins of tomato paste
1 jar of passata
3 or 4 tablespoons of wostershire sauce
1 teaspoon of powder garlic
1/2 teaspoon of powder ginger
1 full teaspoon of basil paste
1 full teaspoon of oregano
1 cup of beef stock.
1 chopped carrot
5 or 6 chopped mushrooms
(The 2 last ingredients could potentially be omitted or substituted for whatever you have at home, if you like me, are always looking for opportunities to sneak in some veggies into your kids meals)

Add everything to the cooker, but the meatballs, give it a good stir. add the meat balls.
Cook it for
2 1/2 hours on high, or 4 on high.
Check every so often because it will vary depending on the size of your meatballs and your cooker.

Serve with pasta or rice or mash. I actually add the pasta to the slowcooker in the last hour to 40 min.

Bon Apetit.
image from

Vic Lic

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