Slow cooker meatballs with ricotta and easy tomato sauce.
Last summer when I was travelling in Creta, I had some amazing homemade meatballs in Chania. Tender and flavourful meatballs with a simple tomato and oregano sauce, so good.
I think it is time to share the recipe inspired by those Greek meatballs.
Also, we are going to cook them on the slow cooker as meatballs on the slow cooker is always a great idea.
Slow cooker meatballs with ricotta
Course: Meat, Slow CookerCuisine: GreekDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
3
hoursIngredients
250 g beef minced meat
250 g pork minced meat
250 g ricotta
1 garlic, minced
1 egg
1 teaspoon dry oregano
1 teaspoon dry thyme
1/2 teaspoon salt
Black pepper
1/3 cup breadcrumbs
1 tablespoon olive oil
- Tomato sauce
800 g canned tomato
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1/2 teaspoon salt
1 tablespoon olive oil
2 garlic cloves
Pepper
Directions
- Place all the ingredients to make the tomato sauce in the slow cooker. Cook on HIGH for 2 hours.
- In the meantime, add the minced meats, ricotta, egg, garlic, oregano, thyme, breadcrumbs, salt and pepper to a large bowl. Mix with your hands until well combined. Cover and store in the fridge until the sauce is almost ready.
- Shape mixture with clean hands into meatballs. I made 16 meatballs.
- Heat 1 tablespoon of olive oil in a large skillet.
- Cook the meatballs in 3 batches, until golden from all sides.
- Add meatballs to the slow cooker and cook 1 more hour on HIGH.
