1 onion, finely chopped
1 large red capsicum, cut into 2cm pieces
400g can whole champignons, drained
2 x 400g cans diced tomatoes
½ cup dry white wine
2 tablespoons tomato paste
2 tablespoons baby capers, drained
2 cloves garlic, crushed
1 beef stock cube (10g), crumbled
½ cup pitted kalamata olives
Chopped fresh parsley, to garnish
Crusty bread and steamed green beans, to serve
80g tube fresh Italian herbs paste
1kg pork and veal mince
1/3 cup dried packaged breadcrumbs
1 egg, lightly beaten
To make meatballs, set aside 2 tablespoons of the Italian herbs paste in a small bowl. Squeeze remaining paste into a large bowl with mince, breadcrumbs and egg. Season with salt and pepper. Mix well. Roll two heaped tablespoons in balls. (Makes about 18.)
Place onion in the removable bowl of a 5 to 6-litre capacity slow cooker. Add capsicum, champignons, tomatoes, wine, tomato paste, capers, garlic and stock cube. Stir in reserved herbs paste. Season with salt and pepper. Stir well.
Arrange meatballs over the capsicum mixture, gently pressing into the sauce. Cover with lid.
Cook on LOW for about 4 hours, or until meatballs are cooked through. Stir in olives.
Garnish with parsley. Serve with crusty bread and steamed green beans.
TIP! Whole champignons are available in the canned vegetable section of most supermarkets. Cacciatore can be made up to three days ahead. Keep, covered, in the fridge.