Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, slow cooked pork meatball pasta bake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Slow cooked Pork Meatball Pasta bake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Slow cooked Pork Meatball Pasta bake is something that I have loved my entire life.

Serve these slow cooked meatballs with your favorite pasta. The meatballs ended up tasting great! They had a good texture and flavor.

To begin 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 cook that.

The ingredients needed to make Slow cooked Pork Meatball Pasta bake:

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

This fabulous recipe for slow-cooker spaghetti and meatballs tastes like something from a restaurant. That means the pasta is tender, but still firm. The center of each thin strand should be opaque, not white, and the pasta should taste cooked. Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce.

Instructions to make Slow cooked Pork Meatball Pasta bake:

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.

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. Try these slow cooker meatballs for a tasty family meal. Serve over rice or pasta if you like, or with a green salad. Enjoy a bowl of comforting slow cooked minced pork ragu over some fresh cooked pappardelle as a weeknight meal that the whole family will devour.

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