Slow-cooker pork and veal meatballs with rigatoni

Cooking Meat Slow-cooker pork and veal meatballs with rigatoni

Pop a few ingredients in your slow cooker and come back later to a no-fuss pork and veal meatballs meal. Easy!

  1. Combine mince, cheese, garlic, parsley and breadcrumbs in a bowl. Roll tablespoons of mixture into balls.
  2. Heat oil in a saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 4 minutes or until onion has softened. Add sherry. Cook, stirring, for 1 to 2 minutes or until reduced by half. Stir in tomato paste, sugar and 6 cups cold water.
  3. Transfer mixture to the bowl of a 5 litre slow-cooker. Add meatballs. Cover. Turn slow-cooker to low. Cook for 6 hours or until meatballs are cooked through. Add pasta. Stir to combine. Cook, covered, for 45 minutes or until pasta is tender and sauce thickened. Season with salt and pepper.
  4. Serve with cheese and rocket.

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