AWW FOOD • ISSUE FIFTY THREE
Slow Cooker Favourites
This family favourite from Italy is made even
easier with the help of your slow cooker.
PHOTOGRAPHY IAN WALLACE STYLING LOUISE PICKFORDPORK & VEAL MEATBALLS
PREP + COOK TIME HOURS
+ REFRIGERATION SERVES kg pork and veal mince
cup (
g) stale breadcrumbs
cup ( g) finely grated cheddar
eggs
cup finely chopped fresh
flatleaf parsley
cloves garlic crushed
½ cups ( g) bottled passata
medium fennel bulb ( g)
trimmed sliced thinly
medium brown onions ( g)
chopped finely
cup ( g) finely grated parmesan Combineporkvealbreadcrumbs
cheddareggsparsleyandhalfthe
garlicinalargebowlseasonRoll
roundedtablespoonsofmixture
intoballsPlaceonatraycover
refrigerateforminutes
Combinepassatafennelonion
andremaininggarlicinalitre
( cup)slowcookeraddmeatballs
Cookcoveredonhighforabout
hoursminutesSeasontotaste
Servesprinkledwithparmesan
andcrustybreadifyoulike
TEST
KITCHEN
NOTES
Serve with spaghetti,
soft polenta or couscous.ITALIAN