Slow cooking meatballs prevent them from drying out, ensuring they’re juicy and moist every time. There’s no need to pre-cook the rice in this easy dish, as it cooks whilst inside the meatballs. Serve with crusty bread to mop up all the sauce.
- 1 brown onion, halved
500g beef mince
100g (1/2 cup) long-grain rice
2 tsp Worcestershire sauce
2 garlic cloves, crushed
1 tbsp olive oil
700g bottle tomato passata
250ml (1 cup) beef stock
2 tbsp chopped fresh flat-leaf parsley
3 Method / Steps
Grate half the onion and finely chop the other half. Combine the grated onion, mince, rice, Worcestershire sauce and half the garlic in a bowl. Season. Use clean hands to mix until evenly combined. Roll level tablespoonfuls of mixture into balls. Place on a baking tray. Place in the fridge to chill.
Heat the oil in a saucepan over medium heat. Add the finely chopped onion and cook for 3 minutes or until tender. Stir in the remaining garlic and cook for 1 minute or until aromatic. Add the passata and stock. Stir to combine and bring to a simmer. Season.
Transfer the tomato mixture to a slow cooker. Add the meatballs to the sauce and gently turn to coat. Cover and cook on LOW for 5 hours. Sprinkle with parsley to serve.
source – cooking365.co.za