SLOW COOKER MEATBALLS, WILD ROCKET AND SPAGHETTI

Grate the onion and squeeze out the excess liquid from the onion. In a bowl combine the meat, grated onion, paprika, Italian herbs, parmesan, panko, egg, salt, and pepper.  

Roll the mixture into 16 even sized balls.  

Heat a large frying pan with oil. Brown the meat balls on either side. 

Turn on the slow cooker on low. Add the diced onion, minced garlic, bay leaves, diced tomatoes, sugar, oregano, and balsamic vinegar. Season with salt and pepper. Add the meat balls into the tomato sauce and mix gently to coat the meat balls in sauce. Place the lid on. Cook for 4 hours on low. 

When the meatballs are cooked, cook the spaghetti in accordance with the instructions on the packet. 

To serve: 

Divide the spaghetti between four plates, add four meat balls on top. Spoon over the sauce. Sprinkle on the parmesan cheese and top each plate with a handful of LeaderBrand Wild Rocket. 

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
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• auto_awesome Washed & Ready To Eat
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• 400g beef mince 
• 100g pork mince  
• 1 brown onion grated  
• 2 cloves garlic minced 
• ½ cup grated parmesan  
• 1 tsp Italian herbs 
• ½ tsp paprika  
• 1 egg 
• ⅓ cup panko breadcrumbs 
• Salt  
• Pepper 
• Oil for cooking 

For the sauce:  

• 2 tins diced tomatoes x 400g  
• 1 diced onion 
• 2 cloves garlic crushed 
• 2 bay leaves  
• 1 tsp sugar  
• 1 tsp oregano  
• 1 tsp balsamic vinegar  
• Salt  
• Pepper 
• 300g spaghetti  

Garnish:  

• 4 large handfuls LeaderBrand Wild Rocket  
• 50g grated parmesan cheese