Slow-cooked Meatballs with Spaghetti

This is one of G Judy’s signature dishes. My attempt doesn’t even come close, but I am thankful she was willing to share her recipe with me. These meatballs are fantastic, make great leftovers and go perfect with angel hair pasta.

To see full-sized photos of this recipe (including some not shown on this post) click here.

Prep Time: 30 minutes
Cooking Time: 6 hours on low heat

Ingredients // Yield 6+

  • 1 kg lean beef mince (or 1/2 kg veal & 1/2 pork mince)
  • 500g Angel Hair pasta
  • 1/4 Tsp sage
  • 1/4 Tsp parsley
  • 1/4 Tsp rosemary
  • 1/4 Tsp thyme
  • 1 Small onion
  • 1 Tsp garlic
  • 1 Cup breadcrumbs
  • 1 egg
  • 1 Tsp milk
  • 1 kg jar of your favourite pasta sauce
  • Salt & Pepper to taste
  • A sprinkling of garlic powder

IMG_1390


Procedure: (with images)

  1. Take a large plate and line it with baking paper. Set aside.
  2. Dice onion.

IMG_1394

  1. Add mince, breadcrumbs, egg, milk, salt, pepper, sage, rosemary, thyme and parsley to a large mixing bowl. Use your hands to mix the ingredients together.

IMG_1397

  1. Once fully combined, take a small portion of the mixture and roll into a ball using your hands (our meatballs are approximately 5cm in diameter). Place it on the prepared plate. Repeat with the remaining mixture.

IMG_1402

  1. Wash your hands and add the pasta sauce to the slow cooker on low heat.
  2. Carefully place meatballs in slow cooker.
  3. Add garlic powder.
  4. Gently coat meatballs with sauce.

IMG_1403

  1. Cook on low heat for 6 hours.

IMG_1407

  1. 10 minutes before the meatballs are done, bring a large pot of salted water to boil and cook the angel hair pasta. Drain and put in a bowl and top with the meatballs and sauce.
  2. Sprinkle with parmesan cheese and serve with garlic bread.

IMG_1414

Recipe quick view
Procedure:

  1. Take a large plate and line it with baking paper. Set aside.
  2. Dice onion.
  3. Add mince, breadcrumbs, egg, milk, salt, pepper, sage, rosemary, thyme and parsley to a large mixing bowl. Use your hands to mix the ingredients together.
  4. Once fully combined, take a small portion of the mixture and roll into a ball using your hands (our meatballs are approximately 5cm in diameter). Place it on the prepared plate. Repeat with the remaining mixture.
  5. Wash your hands and add the pasta sauce to the slow cooker on low heat.
  6. Carefully place meatballs in slow cooker.
  7. Add garlic powder.
  8. Gently coat meatballs with sauce.
  9. Cook on low heat for 6 hours.
  10. 10 minutes before the meatballs are done, bring a large pot of salted water to boil and cook the angel hair pasta. Drain and put in a bowl and top with the meatballs and sauce.
  11. Sprinkle with parmesan cheese and serve with garlic bread.

Leftovers
Chill!: Store in individual bowls or Tupperware for up to four days in the fridge.
Heat!: For an individual serving, heat for 2-3 minutes on medium-high.
Freeze!:Yes! These are the best kind of leftovers because you can freeze them for up to three months. If you only have meatballs left, just put them in a Tupperware container with any leftover sauce. When ready to eat, either cook some more pasta or have a tasty meatball sub!

Advertisements

3 thoughts on “Slow-cooked Meatballs with Spaghetti

  1. I can just imagine eating one of grandma judys great tasting meatballs looking at that beautiful arranged food on that lovely plate (brings back memories of Australia) . Its two treats in one. luv mummom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s