Nowadays many people don’t have a lot of time to cook dinner. The average amount of time a British person spends cooking dinner is twenty. I think this is sad but I really enjoy problem solving. For me, if I have a busy day ahead I like to prepare the ingredients the night before. So this dish can be made on the day or prepared the day before. Or it could be partly made and frozen for another occasion. The decision is yours but all I know is this meal was delicious. Of course I had to share the recipe with you.
What are your favourite meals to prepare in advance? Let me know in the comments below and please don’t forget to like and follow me.
- Large mixing bowl
- Tablespoon
- Teaspoon
- Vegetable peeler
- Grater
- Plate
- Baking tray
- Sharp knife
- Chopping board
- Saucepan
- Blender
Ingredients for the meatballs
- Minced beef x 500g
- Ground flax seed or almond flour x 4 tbsp
- Carrot x 1
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method for the meatballs
- Place the ground or mince turkey into a mixing bowl.
- Peel and grate the carrot and once grated put it into the mixing bowl.
- Put the ground flax seed or almond flour into the large bowl.
- Add in the tamari, mix in until the tamari absorbs in and leave to sit for 5 minutes.
- Sprinkle in the dried mixed herbs and salt and pepper to taste.
- Wet your hands under the tap and make sure your hands are damp.
- Scrunch all the ingredients together with your hand.
- When everything is mixed together divide into four parts.
- Take one of the four parts and start to make meatballs from the part.
- It should make about three large or four smaller meatballs.
- Put the meatballs onto the dinner plate and put them into the fridge for at least a couple of hours or overnight.
- Remove the meatballs from the fridge and place into the baking tray.
- Put the baking tray into the oven for 25 – 30 minutes or until the juices run clear from the meat.
- To check the juices run clear put a skewer into a meatball and let the juice run from it.
- If it’s clear take them out and if not leave them in for five more minutes or until the juices runs clear.
Ingredients for the sauce
- Onion x 1
- Courgette x 1
- Red pepper x 1
- Tomatoes x 1 400g tin
- Chicken or vegetable stock or bone broth x 250 mls
- Green beans x 2 handfuls
- Dried oregano x 1 tsp
- Salt and pepper to taste
Method for the sauce
- Peel, slice and dice the onion.
- Slice the top from the red pepper and remove the core and stalk.
- Now slice the flesh of the pepper.
- Peel and grate the courgette.
- Add these ingredients to the slow cooker pot.
- Next add in the tomatoes and stock or broth.
- Sprinkle over the dried oregano and salt and pepper to your taste.
- Turn the slow cooker onto low for 5 – 6 hours or high for 2 – 3 hours
- This can be made before the oven is preheated for the meatballs.
- Near the end of the cooking process cook the pasta as per the packet instructions.
- Once the pasta in cooked turn off the slow cooker.
- Add the pasta to the sauce and mix these ingredients together.
- Then serve and add the meatballs to the pasta and sauce.
- Finally enjoy.
Slow Cooker Pasta Sauce and Oven Baked Meatballs was a yummy meal. It was easy to prepare and very easy to cook. As I mentioned earlier in this post you can make the sauce and meatballs in advance. Or you could make them and freeze them too. This dish also made tasty leftovers the next day as well. However you want to eat this dinner, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 