Ingredients
500g beef mince
250g Italian sausage
skin removed
2 eggs
½ cup milk
½ cup dry breadcrumbs
3 tbsp grated parmesan cheese
2 cloves garlic
crushed
Salt and pepper
1 diced tomatoes
½ cup tomato paste
1 small onion
diced
1/2 green capsicum
diced
1 cup beef stock
½ cup red wine
2 cloves garlic
crushed
1 tbsp Italian herb mix
1 tsp sugar
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 oven
- 1 baking tray
- 1 large bowl
- 1 slow cooker
Instructions
- Preheat oven to 180 C. Line a baking tray with baking paper.
- In a large bowl mix the eggs and milk and add the rest of the ingredients for the meatballs.
- Mix thoroughly and form 2 cm ball and place on baking tray.
- Cook for 15 mins in the oven. Place in slow cooker.
- Pour all of the sauce ingredients into the slow cooker, stir and cover.
- Cook on low for 4-5 hours.
- Serve over spaghetti with extra parmesan cheese.
Notes
Tip
Buy a double quantity of meat and make an extra batch of meatballs to freeze for later That way you have a head-start next time you want to make this recipe.
Tip
One quantity of this make 36 meatballs which should easily feed a family of 6 if you serve it on spaghetti.
Tip
Get the kids to help you roll the meatballs. They are more likely to eat food they have had a hand in preparing.
