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