Slow cooker Greek meatballs – they smell lovely raw so can’t wait for later!
Ingredients:
For the meatballs:
100g breadcrumbs,
0 ml red wine,
700g mince,
2 minced garlic cloves,
1 tablespoon dried parsley,
3/4 teaspoon salt,
1 1/2 tsp cumin,
1/4 teaspoon black pepper,
1/4 teaspoon cinnamon.
For the sauce:
can of chopped tomatoes,
1/2 tsp salt
1 tsp onion granules,
1 tablespoon butter
1/2 tsp sugar,
1/2 tsp paprika
Method:
Put sauce ingredients into the slow cooker
Mix the breadcrumsb adn wine and leave to soak – make sure to stir
Put all of the meatball ingredients in the bowl and need together well, then shape into large oblong meatballs – about spoon head sixe as you look at them (they will shrink a bit.
Put meatballs on top of the sauce and cook for 6 -7 hours on low – mine cooks quick, so did 6 last time – will probably reduce to 5 1/2 next time
You can turn the meatballs into the last hour to coat with sauce
Thicken the sauce as needed – i removed the meatballs and then added a little cornflour mix and readded the meatballs before serving.
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