Slow Cooker Texan Meatballs
This mouth watering recipe is one you will go back for time and time again.
4 people
420 minutes
10 minutes
Ingredients
- 150 ml Barbecue Sauce
- 200 ml Beef Stock
- 1 tsp Chilli Flakes
- 2 tins Chopped Tomatoes
- 4 cloves Garlic chopped
- 2 tbsp Olive Oil
- 2 - Onions finely chopped
- 75 g Parmesan Cheese grated
- 3 tbsp Red Pesto
- 1 - Salt and Pepper to taste
- 1 tsp Smoked Paprika
- 350 g Spaghetti
- 3 tbsp SuperValu Dried Mixed Herbs
- 1 pack SuperValu Signature Tastes Irish Beef & Pork Meatballs
Method
Method:
- Preheat a sauté pan over high heat, and caramelise the meat balls until coloured to help improve the final flavours. Remove from the pan and place in the slow cooker bowl.
- Add the onion, garlic, herbs, chilli flakes, salt and pepper, the chopped tomatoes, red pesto, barbecue sauce stock. stir to combine all ingredients.
- Place the slow cooker bowl in the slow cooker and set on high or low depending on your preference.
- Cook for 3-4 hours on high or 5-8 hours on low. if the sauce is a little runny, leave the lid of the slow cooker slightly ajar for the last hour to help concentrate and reduce the amount of liquid.
- Once ready to serve, bring a large saucepan of salted water to the boil. Add the spaghetti and cook as per pack instruction. Drain and divide into serving dishes.
- Add the meatballs and sauce and enjoy immediately with sprinkle of fresh parmesan.
