date:Apr 24, 2014
ine mince, cheese, garlic, parsley and breadcrumbs in a bowl. Roll tablespoons of mixture into balls.
2. Heat oil in a saucepan over medium-high heat. Add onion and celery. Cook, stirring, for 4 minutes or until onion has softened. Add sherry. Cook, stirring, for 1 to 2 minutes or until reduced by half. Stir in tomato paste, sugar and 6 cups cold water.
3. Transfer mixture to the bowl of a 5 litre slow-cooker. Add meatballs. Cover. Turn slow-cooker to low. Cook for 6 hours or until meatballs a