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 Alan

Alone in a sea of spinifex.
This entry was posted in Beef, cheese, Con-fusion cooking, fusion, Italian, sauce, slow cooker and tagged , , , , , . Bookmark the permalink.

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