Baking
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This is one of THE simplest slow cooker recipes I have ever found. And I love a slow cooker recipe.
First win - you do not need to pre-cook a thing. Throw in the sauce, mix the meatballs into shape and drop them in - done.
Was a favourite at my last Spanish feast, and it freezes so well it is always an addition to a hamper of frozen meals I have given new parents.
Experiment with the herbs and paprika to get a combination you like, but the hum of mint I believe is a special part of this dish - mint and lamb, of course!
Recipe based on the one in the Women's Weekly Slow Cooker Comfort Food cookbook.
Serves 4 – 6. DF. GF. Freezes well.
Pictured: Slow cooker Spanish lamb meatballs
Sauce -
Ingredients
- 500g bottled passata
- ¼ tsp chilli flakes
- 1 sprig rosemary, or substitute with thyme or oregano – fresh only
- 1 medium red capsicum, roughly chopped
- Meatballs -
- 600g minced lamb
- 2 tsp sweet paprika – I sometimes add 1 tsp smoked paprika as well, or 1 tsp hot smoked paprika for a bit if extra kick
- ¼ cup flat-leafed parsley, chopped finely
- ¼ cup fresh mint, chopped finely – can substitute with a tbsp. of dried mint if necessary to at least get a hint of mint, but fresh is best
- 2 cloves garlic, crushed
- 1 medium brown onion – this is going into the mince mix so chop evenly and finely
- ¼ cup (35g) slivered almonds, chopped
- To serve -
- Extra ¼ cup slivered almonds, toasted
- Pa amb tomaquet - Tomato bread -
- Toast baguette that has been sliced in half lengthways - rub with garlic, then rub with the cut side of a tomato or two, drizzle with good extra virgin olive oil and sprinkle with quality sea salt.
- Pictured: Pa amb tomaquet - tomato bread
Method
Place the sauce ingredients into the slow cooker.
Combine the meatball ingredients into a large bowl, season well, and mix thoroughly. Roll into 1 tbsp balls – place into the cooker and ready to go sauce as you go.
Cook covered on low for 6 hours. Discard any rough herb stems, check for seasoning and add more salt and pepper if needed.
Serve topped with extra toasted almonds.
You can serve this simply with the Pa amb tomaquet - as described above.
Or for something more substantial serve with some beautiful roasted vegetables like eggplant and zucchini. Throw onto of your favourite carb like pasta, rice or mashed potato topped with grated Spanish Manchego cheese or cheddar. Or serve them as part of a Spanish tapas meal.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
