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Slow-cooker meatballs

Slow-cooker meatballs


We've made a pack of sausages go further by bumping these meatballs up with lots of veggies. Serve with spaghetti for a tasty midweek meal

  • Feeds 4 Feeds 4
  • Ready in 4 hours 10 minutes

Each serving contains

  • Energy
    2335kj 555kcal
  • Fat
    Med 19%
  • Saturates
    Low 26%
  • Sugar
    Low 19%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 72g


  • 1 onion, roughly chopped
  • 1 courgette, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1/2 tsp chilli flakes
  • 2 tbsp chopped flat leaf parsley, plus 1 tbsp to garnish
  • 454g pack Co-op Butcher’s Choice reduced fat pork sausages
  • 50g Co-op parmesan wedge, finely grated, plus extra to serve
  • 400g can Co-op Italian chopped tomatoes
  • 100ml chicken stock, made with ½ stock cube
  • 320g Co-op wholewheat spaghetti


  1. Blitz the onion, courgette, carrot and celery in a food processor until mostly finely chopped — it’s fine if there are some larger bits
  2. If you don’t have a food processor, coarsely grate the vegetables instead
  3. Then tip into a large bowl, along with the chilli and parsley
  4. Squeeze the sausagemeat out of the skins, add to the bowl, along with the parmesan, then season
  5. Mix until well combined, using your hands, then shape into 20 meatballs
  6. Pour the tomatoes and stock into a slow cooker set to high, and season
  7. Add the meatballs, cover with the lid and cook for 4 hours on high (or 7 hours on low)
  8. Around 15 mins before the end of the cooking time, cook the spaghetti according to the pack instructions, then drain it
  9. Remove the meatballs with a slotted spoon. Add the pasta to the sauce and toss well, then divide between four bowls
  10. Top with the meatballs, then sprinkle over the extra parsley and parmesan to serve

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