Beef and Pork Meatballs Marinara
Equipment
- Slow Cooker
- Sauté pan
Ingredients
Meetballs
- 200 g bread crumbs
- 100 ml buttermilk
- 500 g beef minced
- 400 g pork minced
- 2 large egg yolks lighly beaten with fork
- 200 g fresh parmesan grated
- 4 tbsp fresh parsley chopped
- 3 cloves garlic finley chopped
- 1 salt & black pepper to season
Sauce
- 2 onions finely chopped
- 8 cloves garlic chopped
- 3 tbsp dried herbs
- 1 tsp chilli flakes
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 50 g split red lentils (optional)
- 4 tins chopped tomatoes (400g)
- 200 ml red wine
- 2 tbsp Worcestershire sauce
- 1 salt & balck pepper to season
To Serve
- 300 g spagetti
Instructions
- In a bowl, combine the breadcrumbs with the buttermilk. Leave to soak for 5 minutes.Next, add the minced beef and minced pork, the egg yolks, parmesan, parsley, garlic. Mix with clean hands until fully combined. Season with salt and pepper. Roll into 40 meatballs or so.If you have the time, preheat a sauté pan over high heat, and caramelise each meat balls to colour and get flavour. Be carefully they are fragile.
- In the slow cooker, place the onion, garlic, herbs, chilli flakes, sugar, seasoning, the red lentils if using, the chopped tomatoes, red wine, and Worcestershire sauce. Toss and Stir well and set on high setting.Add the meatballs and close with the lid.Cook for 4 hours on high or 7 hours on low. once ready to serve add the spaghetti to the slow cooker and leave to cook for a further 50-60 minutes to allow the spaghetti to soak up the juices.
- Serve immediately. Freeze any leftover in portioned containers and store in the freezer for up to 2 months.
