Ingredients
The following ingredients have 6 Servings
- 2 slice white bread (90g), crusts removed
- 1/2 cup (125ml) milk
- 1 kilogram minced beef
- 1 brown onion (200g), chopped finely
- 1 carrot (120g), grated finely
- 3 clove garlic, crushed
- 1 egg
- 2 tablespoon tomato paste
- 1/2 teaspoon dried oregano leaves
- 2 tablespoon finely chopped fresh basil
- 1 tablespoon olive oil
- 1 brown onion (150g), chopped finely, extra
- 2 clove garlic, crushed, extra
- 400 gram canned diced tomatoes
- 400 gram canned cherry tomatoes
- 2 tablespoon tomato paste, extra
- 1 cup (250ml) beef stock
- 1/4 cup loosely packed fresh basil leaves
Instruction
- Combine bread and milk in a large bowl; stand 10 minutes. Add beef, onion, carrot, garlic, egg, paste, oregano and chopped basil; season, mix well. Shape level tablespoons of mixture into balls. Transfer to a 4.5-litre (18-cup) slow cooker.
- Heat oil in a large frying pan; cook extra onion and garlic, stirring, until onion softens. Stir in tomatoes, extra paste and stock; transfer to cooker. Cook, covered, on low, for 6 hours. Season to taste.
- Serve meatballs sprinkled with basil leaves.
