Slow Cooker Capsicum Meatballs

    6 hours 30 minutes

    Meatballs are easy to make in the slow cooker and the flavours blend perfectly. Serve over pasta or with some nice crusty bread.

    53 people made this

    Serves: 6 

    • 1kg lean beef mince
    • 2/3 cup uncooked white rice
    • 1/2 cup (125ml) milk
    • 1 beaten egg
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • 1 tablespoon olive oil
    • 1 (440g) jar spaghetti sauce
    • 1 (410g) tin diced tomatoes
    • 1 1/2 cups (375ml) beef stock
    • 1/2 cup (125ml) red wine
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground cayenne pepper
    • 2 bay leaves
    • 3 cloves garlic, minced
    • 500g frozen stir fry vegetable blend

    Preparation:15min  ›  Cook:6hours15min  ›  Ready in:6hours30min 

    1. Thoroughly combine beef mince, rice, milk, egg, garlic, basil and salt in a bowl. Form the mixture into about 16 small meatballs.
    2. Heat olive oil in a frypan over medium heat and brown the meatballs well on all sides, about 15 minutes.
    3. Place the spaghetti sauce, diced tomatoes, beef stock, red wine, basil, cayenne pepper, bay leaves and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
    4. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavours and thicken the sauce.


    We are garlic lovers, and slow-cooked garlic is good but subtle. I like to add two additional cloves of garlic to the sauce about 30 minutes before serving to give it a bolder garlic flavour.


    You can substitute fresh red and green capsicums and yellow onion, cut into strips, for the frozen stir fry mix.

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    Reviews in English (46)


    These were very good- sauce kept the meatballs moist with a nice flavor. I did add an extra egg to the meat mixture for two reasons: I was using medium-sized eggs and my porcupines always fall apart. I'm happy to say that with careful turning they were perfect! The only thing I did different with the method, I put some of the sauce in the slow cooker, then added the porcupines, then the rest of the sauce. This was so I wouldn't have to turn or stir them so much.  -  07 Aug 2009  (Review from Allrecipes USA and Canada)


    Wow,the original recipe back in the 1960's was just the meat mixed with rice and cooked in canned tomato soup. Not much taste but easy and a cheap way to feed my growing family.What an improvement this recipe is . I hadn't made these in years but plan to use this recipe often.  -  13 Jun 2010  (Review from Allrecipes USA and Canada)


    Terrific recipe! I was trying to duplicate a lost family recipe, and this came very close. It actually had more flavor than ours, and was more convenient in the slow cooker! I didn't add the frozen pepper/onions, is the only thing I changed. Will make this again for a nice homestyle family meal. I like to serve with french-cut green beans and rice. Very yummy.  -  04 Mar 2009  (Review from Allrecipes USA and Canada)