2tablespoonsolive oilplus a little extra if needed
For the tomato sauce
2red chilliesoptional, chopped
2level tablespoonstomato paste
2level tablespoonplain flourall-purpose flour
2 x 400gramscanned diced tomatoes
2level teaspoonswhite sugar
1teaspoondried basil leaves
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Making the meatballsHeat 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.
Making the tomato sauceIn 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.
As appetisersAs a meatball appetiser these are about 57 calories per meatball with about 25 grams of sauce.
Meatballs In Tomato Sauce - (Slow Cooker Recipe)
1 = 6 meatballs with 152 grams of sauce
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.