Fish Balls in Tomato Sauce: (serves 4, 3.5L Slow Cooker)
- 800 gr canned tomato cubes
- 250 gr mushrooms, sliced
- 450 gr white fish filets
- 15 gr bread crumbs
- some grated cheese
- 2 tbsp fresh chives
- dash of pepper
- spaghetti for serving
Pour the canned tomatoes in the slow cooker together with the mushrooms and a dash of pepper. Cook on high for 2 hours. Meanwhile cut the fish in large pieces and add this to a food processor. Pulse this. Add bread crumbs, some pepper, some grated cheese and the chives. Mix until the fish is fine, but not a mush.
Divide the mixture in 16 pieces and roll balls from them with wet hands. Save the balls on a plate in the fridge until they are needed. When there is about 30 minutes left from the 2 hours, get the fish out of the fridge so they can come to room temperature before adding them to the slow cooker. Otherwise the difference is too great between the cold balls and the hot sauce.
Add the balls to the sauce in a single layer and cook 1 more hours on high and 1 more on low until the fish is done. The whole recipe takes 4 hours to prepare. Cook the spaghetti about 20 minutes before the end in a pan. But you can also choose to serve with with baked potatoes for example.