Italian Baked Cheesy Meatballs (Slow Cooker Club Exclusive)

Ingredients

• 500g passata
• 1 tbsp minced garlic
• 1 onion, finely chopped
• 1 tbsp mixed herbs
• 24 lean ready-made meatballs
• 50ml beef stock
• 1 tsp sugar
• 1 tbsp tomato purée
• 80g lighter mozzarella shredded

Method

1. On medium heat, add 1 tsp olive oil to a pan and brown the meatballs. Once browned, transfer them to the slow cooker. Add the rest of the ingredients to the slow cooker, except for the mozzarella.
2. Cook on high for 2-3 hours or on low for 4-5 hours.
3. 30 minutes before serving, sprinkle the mozzarella on top of the meatballs and allow it to melt. Serve with fresh spaghetti and garnish with fresh basil and parmesan. Enjoy!