Outback Linguine and Meatballs


A standard Italian dish with a subtly delicious outback twist.   Lemon myrtle.

The sauce is prepared in a slow cooker.


  • 1 can chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 onion, chopped
  • 1/2 capsicum, chopped
  • 1 pod of chicken or vegetable stock concentrate
  • 1 Tbsp Italian mixed herbs
  • 1 tsp onion powder
  • 1 tsp crushed garlic
  • 2 bay leaves
  • Freshly ground salt & pepper
  • a dash of bitters
  • 1 Tbsp basil pesto
  • 1 Tbsp sour cream
  • 1 Tbsp grated Parmesan
  1. Combine all ingredients in the slow cooker and cook on low for 6-8 hours.


  • 300g minced beef
  • 200g sausage meat
  • 1 finely grated carrot
  • Freshly ground salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp lemon myrtle
  • 1 beaten egg
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  1. Mix the ingredients thoroughly, cover and leave to stand in the refrigerator for 4-5 hours.
  2. Roll a heaped teaspoonful at a time into balls.
  3. Just before cooking the pasta, fry in olive oil until brown and cooked through
  4. Drain on paper towels before transferring to the slow cooker.


  • Pasta of your choice
  • lemon myrtle
  • grated cheese
  • Parmesan
  1. Cook the linguine (or tagliatelle or spaghetti) until al dente.
  2. Drain and sprinkle with a teaspoon or so of lemon myrtle.
  3. Mix before serving.

Serve portions of pasta onto a plate,  Add some grated cheese then cover it with meatballs and sauce. Top with Parmesan


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Beef, cheese, Con-fusion cooking, fusion, Italian, sauce, slow cooker and tagged , , , , , . Bookmark the permalink.

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