About this recipe:Sit back and let the slow cooker work its magic on these juicy meatballs. Try serving with pasta, couscous or simply a crisp fresh salad.
700g minced lamb
140g dried breadcrumbs
1 tablespoon dried Italian herb mix
4 tablespoons chopped fresh parsley
2 cloves garlic, minced
chopped fresh rosemary, to taste
1 tablespoon Worcestershire sauce
1 medium onion, very finely chopped
1 egg, beaten
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon tomato puree
1 (350g) jar pasta sauce
1 (400g) tin chopped tomatoes
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Method Prep:20min › Cook:6hr › Ready in:6hr20min
Preheat the slow cooker to Auto or Low setting.
In a bowl, mix the minced lamb, breadcrumbs, Italian herbs, parsley, garlic, rosemary, Worcestershire sauce, onion, egg and seasoning. Shape the mixture into 16 meatballs.
In a frying pan over a high heat, warm the oil and add the meatballs. Cook and stir continuously for 5 to 7 minutes until browned all over. Transfer to the slow cooker.
Into the slow cooker, add the tomato purée, pasta sauce and chopped tomatoes. Cover and cook on Low for 6 to 7 hours until the meatballs are no longer pink in the centre, do not leave in so long that the meatballs lose their shape and structure. Remove from the slow cooker and serve in their own sauce.
Prior to cooking the meatballs, try chilling in the fridge overnight as this will help the meatballs to hold their shape during cooking.