Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, slow cooked pork meatball pasta bake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Serve these slow cooked meatballs with your favorite pasta. The meatballs ended up tasting great! They had a good texture and flavor.
Slow cooked Pork Meatball Pasta bake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Slow cooked Pork Meatball Pasta bake is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooked pork meatball pasta bake using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Slow cooked Pork Meatball Pasta bake:
- Prepare 260 g sausage meat (approx. 4 thick good quality sausages)
- Get 15 g dried porcini mushrooms
- Make ready 130 g cherry tomatoes
- Get 1 medium pepper
- Make ready 15 g ginger
- Prepare 1 chicken stock cube
- Get 1 medium celery
- Get 3 cloves garlic
- Make ready 1 tsp fennel seeds
- Get 2 tbsp soy sauce
- Get 1 medium courgette
- Make ready 125 g wholewheat fusilli pasta
- Make ready 40 g mature cheddar cheese
Once baked, they're topped with cooked pasta, an easy smoky sauce and a big pile of cheese, before being baked in the oven until bubbling and melty. This cheesy, meatball pasta bake will leave the entire family with full stomachs and smiles on their faces. Cook the pasta in a large saucepan according to the instructions on the packet, then drain and set aside in the pan. Slow-cooker meatballs are really more of a cooking technique than a recipe.
Instructions to make Slow cooked Pork Meatball Pasta bake:
- 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.
- 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.
- 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.
- Top the vegetables with the meatballs and pour over the stock you made first (avoid tipping in any of the mushrooms).
- Place on the lid and cook on low for 7 hours.
- Pre heat an oven to 180°C
- 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.
- 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.
- Place in the oven for 20-25mins or until the cheese is fully melted and the meatballs are browned.
Serve the meatballs over cooked pasta, greens, or polenta, or in sandwiches. Meatballs in smaller slow cookers: Halve this recipe to make in smaller slow cookers. Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce. Here, it's seasoned with fennel seeds and thyme, garnished with Parmesan and a grating of lemon zest. If you can't find pork shoulder, pork stew meat will work—just brown it before putting it in the slow cooker.
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