Slow Cooker Vegetarian Italian Meatballs Recipe

*Ad-Gifted. All opinions are my own.

It is still winter so it is legitimately still okay to use the slow cooker for every meal we have. However, I do still whack it out even in the summer and when I have recipes like this one, there is no reason not to. We have always loved Italian food (check out my Perfect Pizza recipe) and thankfully Mr Tutu does too and I love serving up giant bowls of steaming pasta with a little Parmesan on top of course and a hunk of garlic bread on the side. Although there are some classic dishes you don’t mess with, I think if you use a basic recipe then the rest is open to interpretation. One dinner that Alyssa has grown to really love is “Sausage ball Soupy Pasta” which translated is vegetarian Italian Meatballs in a tomato style sauce. I love whacking on my slow cooker and coming back at the end of the day to a meal that is ready and this one is no different and super easy. It is a delicious, easy, one-pot-wonder that the whole family will enjoy.

Ingredients (serves 4):

1 Bag of Quorn Vegetarian Italian Meatballs

1 white onion, diced

1 Medium Carrot, diced

1 Stick of Celery, diced

3 tsp of Cannamela Garlic Powder

2 tsp of Italian Mixed Herbs

2 400g Tins of Chopped Tomatoes

2 Tbsp Tomato Puree

1 Tbsp of Balsamic Vinegar

Olive Oil

Salt and Pepper

To serve: Pasta, Garlic Bread and Parmesan

Method:

1. Pop a little olive oil in the bottom of your slow cooker and pop it on low.
2. Put the meatballs in first (from frozen – if fresh halve the cooking time) and then add the rest of the ingredients on top.
3. Keep on low and cook for 4-6 hours, no harm will come to the dish if you cook for longer.
4. Serve on pasta with Parmesan and garlic bread.

Notes:

If using meat products, be sure to brown the meatballs first to seal them or pop them in the oven for 10 minutes.

If you like a little heat, then add some chilli flakes.

All About Ciao Gusto!