Slow Cooker Creamy Swedish-Style Meatballs, Mash & Peas

Method

1. 1

   Start by browning the meatballs in a frying pan (my slow cooker sauté’s too)

2. 2

   Add the red onion and fry for a few minutes

3. 3

   Transfer to the slow cooker and add the garlic puree, chilli flakes, oregano, a pinch of salt and pepper, the passata and the chopped tomatoes and give it a good stir

4. 4

   Mix in the balsamic glaze, pop the lid on and cook on low for 8 hours or on high for 4 hours

5. 5

   Break the spaghetti in half and add it in with a cup of water, mix together and return the lid, cooking for a further 30 minutes or until the spaghetti is cooked (slow cooker timings will vary depending on the model)

6. 6

   Serve and enjoy!