AuthorBreville PH
RatingDifficultyBeginner

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Yields1 Serving
Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

Meatballs:
 1 ½ kg mince (use a mixture of pork, veal or beef mince)
 2 onions, finely chopped
 4 cloves garlic,finely chopped
 1 cup fresh white breadcrumbs
 1 cup grated parmesan cheese
 1 cup finely chopped Italian parsley
 2 tbsp chopped fresh oregano
 Salt and pepper to taste
Tomato Sauce
 2 tbsp olive oil
 2 large onions,finely chopped
 4 cloves garlic, finely chopped
 1 red capsicum, finely chopped
 1 cup /250ml dry white wine3 x 400g cans diced tomatoes
 1 cup /250ml beef stock
 ½ cup tomato paste
 1 tbsp brown sugar
 10 fresh basil leaves
 salt and pepper to taste
 Extra parmesan cheese to serve

Meatball Preparation
1

Mix all meatball ingredients together until well combined. Roll into small balls, cover and set aside.
Searing on the stovetop with EasySearTM pan 2. Place EasySearTM pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat for a further 1 minute.

2

Add onions, garlic and red capsicum, sauté for 6 to 8 minutes or until onion has softened, stirring occasionally.

3

Add wine, bring to the boil and simmer until almost all liquid is gone, about 3 to 4 minutes.

4

Add canned tomatoes, beef stock, tomato paste, brown sugar and basil leaves. Season well with salt and pepper.

Slow Cooking
5

Place EasySearTM pan back into slow cooker base.

6

Place meatballs gently into EasySearTM pan, turn gently to coat all over in sauce.

7

Cover with lid, turn Temperature Control Dial to ‘LOW’ setting. Cook for 6 to 8 hours or until meatballs are cooked.

8

Serve meatballs and sauce with hot cooked pasta and extra grated parmesan cheese.

Setting Variation: Use the High setting and cook for 3 to 4 hours or Auto setting for 4 to 5 hours.

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Ingredients

Meatballs:
 1 ½ kg mince (use a mixture of pork, veal or beef mince)
 2 onions, finely chopped
 4 cloves garlic,finely chopped
 1 cup fresh white breadcrumbs
 1 cup grated parmesan cheese
 1 cup finely chopped Italian parsley
 2 tbsp chopped fresh oregano
 Salt and pepper to taste
Tomato Sauce
 2 tbsp olive oil
 2 large onions,finely chopped
 4 cloves garlic, finely chopped
 1 red capsicum, finely chopped
 1 cup /250ml dry white wine3 x 400g cans diced tomatoes
 1 cup /250ml beef stock
 ½ cup tomato paste
 1 tbsp brown sugar
 10 fresh basil leaves
 salt and pepper to taste
 Extra parmesan cheese to serve

Directions

Meatball Preparation
1

Mix all meatball ingredients together until well combined. Roll into small balls, cover and set aside.
Searing on the stovetop with EasySearTM pan 2. Place EasySearTM pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat for a further 1 minute.

2

Add onions, garlic and red capsicum, sauté for 6 to 8 minutes or until onion has softened, stirring occasionally.

3

Add wine, bring to the boil and simmer until almost all liquid is gone, about 3 to 4 minutes.

4

Add canned tomatoes, beef stock, tomato paste, brown sugar and basil leaves. Season well with salt and pepper.

Slow Cooking
5

Place EasySearTM pan back into slow cooker base.

6

Place meatballs gently into EasySearTM pan, turn gently to coat all over in sauce.

7

Cover with lid, turn Temperature Control Dial to ‘LOW’ setting. Cook for 6 to 8 hours or until meatballs are cooked.

8

Serve meatballs and sauce with hot cooked pasta and extra grated parmesan cheese.

Setting Variation: Use the High setting and cook for 3 to 4 hours or Auto setting for 4 to 5 hours.
Meatballs in Italian Sauce
IngredientsDirections