

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
- 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.
- Cook on high for 2-3 hours or on low for 4-5 hours.
- 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!