3tbspPanko breadcrumbsuse wholemeal breadcrumbs for SW version
2tbspgrated Parmesanready grated is fine
400g(14oz) Italian plum tomatoes in sauce
60ml(¼ cup) red wineor beef stock
2large garlic clovespeeled
small bunch fresh basil leavesroughly torn
1tbspolive oilleave out for SW version
dash Worcestershire sauce
salt and freshly ground pepper to season
freshly grated Parmesan to serve
Blitz the onion and garlic in a food processor or mini chopper until finely minced.
Put the all the ingredients for the meatballs in a large bowl and add the onion and garlic. Mix everything together thoroughly with your hands and then form small, even sized meatballs. Set aside.
Blitz the tomatoes, onion and garlic in a food processor or blender.
Add the oil into the slow cooker container and then pour in the tomato sauce. Add the wine, sugar, cinnamon, Worcestershire sauce and cloves. Mix everything together with a spoon and season with salt and pepper.
Nestle the meatballs in the sauce, cover and cook for 3 hours on high or 5-6 hours on low. Turn the meatballs over halfway through the cooking.
When the meatballs are ready, check the seasoning and add the basil leaves.
Serve with spaghetti or your choice of pasta and sprinkle with plenty of freshly grated Parmesan.