SICILIAN MEATBALLS IN SPICY TOMATO SAUCE
SERVES 4 PREP + COOK 8 HOURS 45 MINS
◆ 700g bottled passata ◆ 410g can crushed tomatoes ◆ 1 medium onion, chopped finely
◆ 45g can anchovies, drained ◆ ¼ tsp dried chilli flakes ◆ 3 garlic cloves, sliced thinly ◆ 1 cup chicken stock
◆ 2 cups water
◆ 1/ cup oregano leaves, torn 3
◆ 600g minced lamb
◆ 1 cup stale breadcrumbs
◆ 2 tbsp pine nuts, chopped coarsely
◆ 1 tbsp finely grated lemon rind
◆ ¼ cup sultanas, chopped coarsely
◆ ¼ cup finely grated parmesan
◆ 1/ cup basil leaves
3
1 Place passata, tomatoes, onion, anchovies, chilli, garlic, stock, water and half the oregano in a 4.5-litre slow cooker. Stir to combine.
2 Using your hands, combine lamb, breadcrumbs, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl. Roll level tbsps of mixture into balls. Transfer to cooker. Cook, covered, on Low, about 8 hours. Season to taste.
3 Serve meatballs and sauce topped with basil.