Slow-cooked Italian meatballs

(serves 6)

Inspired by Chef Savvy

It feels like a lifetime since I've had the time to think about cooking something new or different, or had the time to take photos of food! It's been a very busy, crazy and tiring eight months since I've blogged, with the addition of a beautiful little girl in our lives. 

I have felt so blessed to have such a lovely, joyful and social little person to take care of, and it has been even more fun in the past few months as she has begun to enjoy eating solid food! I am very thankful that she likes eating and I'm looking forward to finding new finger foods for her to enjoy and watch her happy kicking legs as she munches away. This recipe was great as a slow-cooker meal, especially helpful when this little munchkin wants to be held all afternoon, especially leading up to dinner time! I have also included some tips to modify for babies if that's something you might find useful!

Prep time: 45 minutes

Cooking time: 15 minutes + 4 to 5 hours (in the slow-cooker)

Ingredients
Meatballs
500g mince beef
1/2 brown onion
5 sprigs of flat leaf parsley
1 clove garlic
1/4 C grated Pecorino/Parmesan cheese
1/2 C breadcrumbs
1 egg

Pasta sauce
5 tomatoes or 2 cans of whole tomatoes
1 carrot
2 zucchini
1 medium eggplant 
1 red capsicum
1 yellow capsicum
700g passata
2 bay leaves
2 tsp mixed herbs or Italian seasoning
500mL beef stock

To serve
500g linguine
few sprigs of parsley, chopped

few sprigs of basil

30g Pecorino, grated

Method
1. Finely chop the onion, garlic and parsley.
2. Combine the mince, onion, parsley, garlic, Pecorino, breadcrumbs and egg into a large mixing bowl. Gently mix with your hands (in gloves) to combine. Season with salt and pepper as desired. 
NB. You don't need to over-mix as this can toughen the meatballs.
3. Take approximately 2 tablespoons of mixture and form a round meatball with your hands. Continue until you've finished with the meat. 
4. Heat a frypan on medium heat and add a teaspoon of oil then sear the outside of the meatballs, approximately 3 minutes each side.

5. Roughly chop the tomatoes, carrot, zucchini, eggplant and capsicums and place in the slow-cooker. 
6. Add the meatballs into the slow-cooker then add the passata, bay leaves, herbs and toss to cover the meatballs. Cook for 1 hour on high heat, stir to ensure the liquid covers the meatballs and vegetables, then cook for a further 3-4 hours on low heat.
NB. Alternatively, you can chuck it all in a pot if you need to speed up the process. 

7. When ready to serve, cook the pasta in a pot of salted boiling water for 8-10 minutes until al dente then drain.
9. Season the sauce with salt, pepper, olive oil then serve meatballs and sauce on top of the pasta, with a sprinkle of chopped parsley, basil and grated Pecorino!

Baby version with vegetable puree and finger food meatballs and pasta (left)
Adult version (right)

Baby tips for the recipe: 
1. Make the meatballs before adding the garlic, Pecorino and breadcrumbs in
2. Puree the sauce before seasoning with salt, pepper and olive oil