These Slow Cooked Meatballs with chilli cheese are a great weekday meal. If like me, you have children that aren't keen on too much flavour you can make mozzarella or leave them plain. You can either make the dish in two stages or just put it all in at once. If you do the later I suggest that you use a low fat mince as otherwise there will be lots of fat in your sauce.

Slow Cooked Meatballs With Chilli Cheese Centre

Scotch Bonnet And Red Pepper Cheese
500g beef mince
1 slice of bread
1 medium egg
2 tins of chopped tomatoes
1 oxo cube
1tbsp caster sugar
1tbsp balsamic vinegar

Set your slow cooker to low.
Cut the cheese into small cubes. It is quite a soft cheese so you should then be able to roll these into little balls.
Blitz the slice of bread in a food processor so that you make breadcrumbs.
Combine the breadcrumbs with the mince, bread and egg.
Use this mixture to wrap the meat around the cheese and place in the slow cooker for a few hours.
Remove any excess fat and then add the tomatoes, sugar, vinegar and oxo cube.
Cook for a further 30 minutes and serve of pasta of your choice.