Slow Cooker Meatballs

Put 500 g Lean beef mince, 25 g Breadcrumbs, 1 Onion, 2 Garlic clove, 1 tbsp Dried oregano, 1 Egg and 1 pinch Sea salt and ground black pepper into a bowl. Mix well. If the mixture sees a bit wet, then add some more breadcrumbs.

Form into 12 meatballs and set aside.

Heat 1 tbsp Olive oil in a large pan and add the meatballs. Cook on low for 2 minutes each side. Take the meatballs out and then add 1 Onion and 1 Carrot and gently cook for 2 minutes.

Add the cooked onion, carrot and meatballs to the slow cooker bowl.

Add 500 ml Passata, 3 Garlic clove, 1 pinch Sea salt and ground black pepper, 2 tbsp Tomato puree, 2 tbsp Balsamic vinegar, 1 tbsp Dried oregano and 1 tbsp Dried thyme on top of the meatballs and gently stir so everything is coated.

Cook on low for 6 hours or high for 3 hours and serve with pasta or mashed potatoes.