Ingredients

1 kilogram minced pork and veal

1 cup (70g) stale breadcrumbs

1 cup (120g) finely grated cheddar cheese

2 eggs

1 cup finely chopped fresh flat-leaf parsley

4 clove garlic, crushed

3 1/2 cup (900g) bottled tomato pasta sauce (passata)

1 medium fennel bulb (300g), trimmed, sliced thinly

2 medium brown onions (300g), chopped finely

1 cup (80g) finely grated parmesan cheese

Method

Combine mince, breadcrumbs, cheddar, eggs, parsley and half the garlic in large bowl, season. Roll rounded tablespoons of mixture into balls. Place on tray, cover; refrigerate 20 minutes.

Combine sauce, fennel, onion and remaining garlic in 4.5-litre (18-cup) slow cooker; add the meatballs. Cook, covered, on high, 3½ hours. Season to taste.

Serve sprinkled with parmesan.

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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