I’ve never actually made meatballs, but sometimes when I buy a butcher’s bargain meat box I end up with a few packets, and they tend to end up languishing in the bottom of my freezer. Here’s what I did with some of them this morning. Great with brown rice and peas.
This recipe uses the slow cooker, but I’m sure it would work just as well in a conventional oven cooked at 160C for about 2 hours. Just check every now and then to make sure it isn’t drying out, and if necessary add a little water.
- 24 small meatballs
- 2 onions, chopped small
- 1 green pepper, chopped small
- 1 400g tin chopped tomatoes
- a large squirt of garlic puree
- an even larger squirt of tomato puree
- 1 tbsp olive oil
- 1 tsp mixed dried herbs
- 2 bay leaves
- 1 tbsp red wine
- 1 tsp cornflour
Heat the oil in a pan and brown the meatballs. Transfer the meatballs to a slow cooker and then soften the onions and pepper in the pan. Once soft – after about 5 minutes – add the tinned tomatoes (reserving a couple of tablespoons of the liquid), garlic and tomato purees, herbs and wine. Mix the cornflour into the reserved tomato juices and add to the pan. Stir and bring to simmering point, add the bay leaves, and then pour it all over the meatballs. Cover and cook on high in the slow cooker for about 3 hours.