These tasty little meatballs are tender and delicious cooked in the slow cooker, and the sauce couldn’t be easier. Serve with rice or mashed potatoes for the full experience.
500g pork and veal mince
1 small brown onion, very finely chopped
35g (1/2 cup) fresh breadcrumbs, made from day-old bread
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1 egg, lightly whisked
1 tbs olive oil
375ml (1 1/2 cups) beef stock
3 tsp Worcestershire sauce
1 1/2 tbsp cornflour
125ml (1/2 cup) thickened cream
4 Method Steps
Step 1Place mince
(500g pork and veal mince), onion
(1 small brown onion, very finely chopped), breadcrumbs
(35g (1/2 cup) fresh breadcrumbs, made from day-old bread), all spice, nutmeg
(1/4 tsp ground nutmeg) and egg
(1 egg, lightly whisked) in a large bowl. Season. Use clean hands to mix until evenly combined. Roll level tablespoons of mixture into balls.
Step 2Heat the oil
(1 tbs olive oil) in a large frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 3 minutes until golden brown. Transfer to a plate. Repeat with remaining meatballs.
Step 3Place the stock
(375ml (1 1/2 cups) beef stock) and Worcestershire sauce
(3 tsp Worcestershire sauce) in a slow cooker. Stir until combined. Add the meatballs. Cover and cook on Low for 6 hours.
Step 4Whisk together the cornflour
(1 1/2 tbsp cornflour) and 1 1/2 tbs water in a small bowl then add to the slow cooker. Add the cream
(125ml (1/2 cup) thickened cream). Stir gently until combined. Cover and cook on Low for a further 30 minutes or until thickened. Serve.