Slow cooker meatballs in tomato pepper sauce

Slow cooker meatballs in tomato pepper sauce


55 people made this

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


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

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 (1)


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

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