Who doesn’t love meatballs?  They are just one of those feel good meals that nobody complains about.  You know that conversation you have with the kids around 5pm every evening (time may vary depending on your family routine) that goes something like this…

Kid:  “What’s for dinner Mum”

Mum:  ” One of your favourites, it’s {Insert dinner item here} ”

Kid:  “OOOhhhhhh, I hate {Insert dinner item here}”

Mum:  “Well last time I made it you loved it.  Remember?”

Kid:  “Did I?”

Mum:  “Of course you did.  It’s delicious.  Now go and play/read/annoy your brother.”

Well, when the dinner item is Spaghetti and Meatballs, no complaints.  The conversation stops after line 2 and off they go content in the knowledge that they will love dinner.

Now, most of us have made meatballs and then fried them up in a little (or lot) of oil.  Sometimes they can be baked.  However, here’s a new option for you – cooking them in the slow cooker.  It’s so easy and you avoid all that frying business.  Done in the slow cooker, the meatballs need 4 hours to cook and then you can serve them over some spaghetti with a side salad.

Of course, if you don’t have a slow cooker, or would prefer to prepare this dish on the stove top or oven, you could do that too.  A little more liquid may be required as the sauce evaporates, so allow for this.  Either way, this Spaghetti and Meatballs Recipe will be a hit with the family,

Spaghetti and Meatballs Recipe

Recipe adapted from “Slow Cooker: The Slow Cooker Recipes You Must Have” by Jane Price

1 onion, finely chopped

1/2 cup pine nuts, roughly chopped

2 garlic cloves, crushed

1 handful flat-leaf parsley, roughly chopped

2/3 cup fresh breadcrumbs

25g parmesan cheese, freshly grated

grated zest of one large lemon

1 egg

500g minced beef

700g tomato passata (pureed tomatoes)

1/2 cup red wine

375g spaghetti

Method

Combine all the ingredients, except the tomatoes and wine, in a large bowl.  Mix together well – the best way is to use your hands.  Take a small quantity of mixture at a time and roll into small balls – about the size of walnuts.  Put onto a plate or tray, cover and refrigerate for 20 minutes.

Place the meatballs in the slow cooker and pour over the passata and wine.  Season to taste and cook on HIGH for 4 hours.  Towards the end of cooking time, prepare the spaghetti according to the packet directions.

Divide the spaghetti between serving plates and spoon the meatballs over the top.

Serves 4-6

The Klutzy Cook Notes

  • The meatballs and sauce can be prepared in the oven or on the stove top.  More liquid will be required and reduce cooking time.
  • Pork mince can also be used.
  • Add whatever herbs and spices you would like to flavour the meatballs and give different variations of the meal.

If you have any comments or questions about this recipe, please leave them below.

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