Sunday, December 30, 2018

Slow Cooker Meatballs in Tomato Sauce

Quantity : 3 servings
Preparation : 20 min Cooking : 4 h

1 tbsp olive oil 15 mL
1 onions, chopped 200 g
2 cloves garlic, chopped
1 carrots, chopped 100 g
1 stalk celery, chopped 70 g
1/2 tbsp dried oregano 1 g
3/4 dried chili peppers, minced 0.4 g
340 g ground beef, extra-lean
1 slice bread, whole wheat, processed into bread crumbs 35 g
1 eggs size large, beaten
1 1/2 tbsp Parmesan cheese, grated 5 g
1/4 tsp salt 2 g
ground pepper to taste [optional]
2 cups My Mother's Tomato Sauce 500 mL
1/3 cup water 85 mL

Before you start
A slow cooker is needed to make this recipe.
A blender or food processor will be very useful to pure the vegetables.

Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery.
Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
Layer about half of the cooked vegetables in the bottom of the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
Add the beef, bread crumbs, beaten egg, grated cheese, and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.

Quantity : 625 ml
Preparation : 10 min Cooking : 20 min

1 2/3 cup canned tomatoes (diced) 400 g
1 clove garlic
1/2 onions, finely chopped 100 g
1/2 carrots, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
1 tbsp olive oil 15 mL
1 1/2 tbsp butter, unsalted 20 g
1/2 tsp salt 2 g
1/4 tsp ground pepper 1 g

Before you start
A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Finely chop the onion, carrot, celery, and garlic.
Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

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