Paremsan Meatballs In Tomato Sauce - Slow Cooker Recipe
Make the best slow cooker parmesan meatballs in tomato sauce with this recipe. These homemade ground beef meatballs are juicy, tender, and a little spicy. Makes about 42 meatballs.
Ingredients
For the meatballs
- 150 grams (medium size) brown onion finely chopped
- 3 garlic cloves finely chopped or grated
- 1 tablespoon olive oil
- 1 kg (2.2 pounds) ground beef lean
- 50 grams (1.8 ounces/½cup) panko breadcrumbs
- 2 large eggs lightly beaten
- 30 grams (1 ounces) fresh parsley finely chopped
- 3 level teaspoon salt to taste
- Black pepper freshly ground
- 2 red chillies optional, small and finely chopped
- 40 grams (⅓ cup) parmesan cheese grated
- 3 cloves garlic finely chopped
For frying the meatballs
- 2 tablespoons olive oil plus a little extra if needed
For the tomato sauce
- 150 grams (medium size) brown onion finely diced
- 2 garlic cloves crushed
- 2 red chillies optional, chopped
- 2 level tablespoons tomato paste
- 2 level tablespoon plain flour all-purpose flour
- 300 ml (10 tablespoons) chicken stock
- 2 x 400 grams ( 2x 14 ounce) canned diced tomatoes
- 2 level teaspoons white sugar
- 1 ½ teaspoons salt
- 1 teaspoon dried basil leaves
- 2 teaspoons dried parsley
- 1 bay leaf
Instructions
The Meatballs
- Heat the oil in a frying pan and fry the onions until soft and golden in colour. Remove from the heat. Transfer the onions to a large mixing bowl and allow to cool completely.
- Once the onions have cooled, add the all the remaining meatball ingredients (except the 2 tablespoons of oil) to the bowl with the onions. Mix well.
- Evenly divide the mixture into 42 pieces and shape into balls.
- Heat the remaining 2 tablespoons of oil in a frying pan, and brown the meatballs, but don’t cook them all the way through. When the meatballs have browned, transfer them to the slow cooker.
Tomato Sauce
- In a fry pan heat 1 tablespoon olive oil. Add the onions and fry on medium heat until soft.
- Add the garlic and chilli and fry for a minute or two. Turn the heat down to low.
- Add the tomato paste, stir and briefly fry.
- Sprinkle the flour over the onion and tomato paste mixture, stir and fry for about minute.
- Gradually mix in a little of the chicken stock, stirring constantly to avoid lumps. Once you have added all the chicken stock, turn up the heat and add the remaining ingredients. Bring to the boil, turn off the heat.
- Pour the tomato sauce over the meatballs in the slow cooker. Cover with a lid and cook on low for 5-6 hours.
Nutrition
Serving: 1= 6 meatballs with 152 grams of sauceCalories: 342kcalCarbohydrates: 17gProtein: 34gFat: 15gSaturated Fat: 5gCholesterol: 124mgSodium: 1010mgPotassium: 849mgFiber: 2gSugar: 7gVitamin A: 648IUVitamin C: 49mgCalcium: 140mgIron: 5mg
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