Slow cooker spaghetti and meatballs

Put your slow cooker to work and whip up these tasty parmesan meatballs. Served on a bed of al dente pasta, this hearty winter warmer is sure to please.

4

20m

3h 50m

Ingredients

  • 800g can diced tomatoes
  • 700g jar tomato passata
  • 1 cup (250ml) red wine or beef stock
  • 1/2 brown onion, finely chopped
  • 1 tbs finely chopped oregano
  • 3 garlic cloves, crushed
  • 2 tbs olive oil
  • 320g spaghetti, broken into large pieces
  • 1 tbs red wine vinegar

Parmesan meatballs

  • 500g Coles Australian No Added Hormones 4 Star Beef Mince
  • 1/2 cup (35g) panko breadcrumbs
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 Coles Australian Free Range Egg
  • 2 tbs finely chopped oregano

Method

STEP 1 

To make the parmesan meatballs, place mince, breadcrumbs, parmesan, onion, garlic, egg and oregano in a large bowl. Season. Use your hands to mix until well combined. Roll 1-tbs portions of mince mixture into balls.

STEP 2 

Combine the tomato, passata, wine or stock, onion, garlic and oregano in a slow cooker on high. Season.

STEP 3 

Heat the oil in a large frying pan over medium-high heat. Cook the meatballs, in 2 batches, turning occasionally, for 4-5 mins or until brown all over. Add to the slow cooker and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until meatballs are cooked through.

STEP 4 

Add the pasta to the tomato mixture in the slow cooker. Stir to combine. Cover and cook for 35-40 mins on high or until pasta is al dente. Stir in the vinegar.

STEP 5 

Divide the pasta mixture among serving bowls. Season.

Dietary information

Peanut-free
Nut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.