Recipe: Delicious Slow cooked Pork Meatball Pasta bake

Slow cooked Pork Meatball Pasta bake. How do I make Slow Cooker Pasta Bake with Meatballs? Get your spaghetti sauce ready to pour in the crock pot. Keep alternating sauce, noodles and meatballs until you have put all of the ingredients in the crock pot.

Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker. To make the meatballs, tip the mince into a large bowl. You can have Slow cooked Pork Meatball Pasta bake using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Slow cooked Pork Meatball Pasta bake

1. It's 260 g of sausage meat (approx. 4 thick good quality sausages).
2. It's 15 g of dried porcini mushrooms.
3. You need 130 g of cherry tomatoes.
4. It's 1 of medium pepper.
5. Prepare 15 g of ginger.
6. Prepare 1 of chicken stock cube.
7. Prepare 1 of medium celery.
8. Prepare 3 cloves of garlic.
9. Prepare 1 tsp of fennel seeds.
10. It's 2 tbsp of soy sauce.
11. Prepare 1 of medium courgette.
12. Prepare 125 g of wholewheat fusilli pasta.
13. Prepare 40 g of mature cheddar cheese.

The pasta I use for this dish is penne. I like it because it holds it's shape well and holds the sauce as well. Make sure to cook it to just before al dente (so that you can see just a little ring of uncooked pasta in the middle when you bite into it - this will ensure the pasta is perfectly finished off in the oven. You don't need to grease it because even super lean ground beef will render some fat while baking.

Slow cooked Pork Meatball Pasta bake step by step

1. Boil a kettle. To a jug add 350ml boiled water. The dried porcini mushrooms, the chicken stock cube and the soy sauce. Mix well and put to one side..
2. To a bowl and the sausage meat, fennel seeds, the ginger (peeled first) and half of the courgette (no need to peel) both grated. Mix well and separate into 4 big and juicy meatballs. Put to one side..
3. Peel and grate the garlic. Grate the remaining courgette(no need to peel), roughly chop the pepper and cherry tomatoes and dice the celery. Add all of the vegetables to a slow cooker..
4. Top the vegetables with the meatballs and pour over the stock you made first (avoid tipping in any of the mushrooms)..
5. Place on the lid and cook on low for 7 hours..
6. Pre heat an oven to 180°C.
7. Once the meatballs have cooked for 7 hours. Very gently remove them and add the pasta. Give everything a good stir and then gently return the meatballs for another 15mins with the lid on..
8. Gently remove the meatballs and add the pasta and the sauce to an oven proof dish. Top with the meatballs and grate over the cheese..
9. Place in the oven for 20-25mins or until the cheese is fully melted and the meatballs are browned..

It'll cook more in the oven later with the pasta bake. This is by far the easiest way to cook the meatballs because there's no oil splatter and draining on paper towels. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Pour sauce over pasta and stir in meat balls.

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