Mo'rocckin meatballs with leek and tomato


  • 500 gm Beef Mince
  • 500 gm Pork sausage meat
  • 5 TBL Mo'rocckin paste
  • 1 Onion fine diced
  • 1 tsp Whatevz mum seasoning ground
  • 1 tsp Parsley chopped (optional)
  • 1 tsp Ginger
  • 1 tsp Garlic
  • 600 ml Jar of tomato pasata / pasta sauce
  • 300 ml Water
  • 1 large Leek
  • 50 gm Feta


  1. In a large bowl, mix the mince, sausage meat, finely diced onion, the mo'rocckin paste, whatevz seasoning, garlic, ginger and parsley and mix well with your hands. (optional) you could add 1/2 cup of breadcrumbs and an egg- I haven't because I'm keeping this recipe gluten free.
  2. Roll out the mixture into tablespoon sized balls. Keep your hands a little wet and the meat should roll cleanly.
  3. Trim the dark green top off your leek, slice lengthways into four and wash really well (leeks are dirty buggers) Then slice across the width into a fine dice. Cook off in a pan pan with a knob of butter until starting to soften. (Skip this step if you are using the long and slow all day cooking option)
  4. Mix the tomato sauce, water and leeks together and season with more whatevz mum.
  5. Layer into the slow cooker some tomato mix then the meatballs and repeat until all used up.
  6. Cook on high for 3 hours, stirring a couple of times during the cooking to make sure the balls all get saucey. Alternatively leave on low for 8 hours.

Recipe Notes

Serve with crumbled feta on top and a big side salad, kumara mash or cauliflower rice.

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