Slow cooker meatballs in tomato pepper sauce

    (60)
    6 hours 30 min

    Tender beef meatballs in a flavour-packed tomato and pepper sauce, perfect to serve over rice or pasta or with garlic bread.


    56 people made this

    Ingredients
    Serves: 6 

    • Meatballs
    • 900g lean minced beef
    • 125g uncooked white rice
    • 125ml milk
    • 1 egg, beaten
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • 1 tablespoon olive oil
    • Sauce
    • 400g jar tomato-based pasta sauce
    • 1 (400g) tin chopped tomatoes
    • 350ml beef stock
    • 125ml red wine
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground cayenne pepper
    • 2 bay leaves
    • 3 cloves garlic, minced
    • 450g frozen mixed peppers, or fresh, cut into strips
    • 1 onion, cut into strips

    Method
    Prep:15min  ›  Cook:6hr15min  ›  Ready in:6hr30min 

    1. Thoroughly combine mince, rice, milk, egg, garlic, basil and salt in a bowl. Form the mixture into about 16 meatballs.
    2. Heat olive oil in a frying pan over medium heat, and brown the meatballs well on all sides, about 15 minutes.
    3. Place the pasta sauce, chopped tomatoes, beef stock, red wine, basil, cayenne pepper, bay leaves and garlic in the slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Lay the peppers and onions over the sauce, without stirring.
    4. Cover and cook on Low for 6 to 8 hours. Just before the final hour, gently stir the sauce, being careful not to break apart the meatballs, and remove the bay leaves.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (43)

    1

    My daughter can't get enough of this and she's an extremely fussy eater x  -  21 Jun 2016

    by
    209

    These were very good- sauce kept the meatballs moist with a nice flavor. I did add an extra egg to the meat mixture for two reasons: I was using medium-sized eggs and my porcupines always fall apart. I'm happy to say that with careful turning they were perfect! The only thing I did different with the method, I put some of the sauce in the slow cooker, then added the porcupines, then the rest of the sauce. This was so I wouldn't have to turn or stir them so much.  -  07 Aug 2009  (Review from Allrecipes US | Canada)

    by
    77

    Wow,the original recipe back in the 1960's was just the meat mixed with rice and cooked in canned tomato soup. Not much taste but easy and a cheap way to feed my growing family.What an improvement this recipe is . I hadn't made these in years but plan to use this recipe often.  -  13 Jun 2010  (Review from Allrecipes US | Canada)

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