Slow Cooker Meatballs { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } MEATBALLS 500g beef mince 500g pork mince 1 medium onion, finely chopped 1 medium carrot, finely grated ¼ cup fresh parsley, chopped salt and pepper, to season TOMATO SAUCE 1 x 400 gram tin organic chopped tomatoes 3-4 garlic cloves, minced 1-2 tablespoons fresh basil, finely chopped salt and pepper, to season { METHOD } Combine meatball ingredients in a large mixing bowl, mixing lightly until well combined. Shape into desired size meatballs and add to the bottom of the slow
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Stuffed Beef Tenderloin { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } 1 beef tenderloin (grass fed, grass finished, approximate size 1 – 1 ½ kg), trimmed 1 cup baby spinach 1 small red capsicum, roasted, peeled, seeded and sliced thinly 16 kalamata olives, pitted and sliced in half 12 semi dried tomatoes 1/3 cup pine nuts (optional) ½ cup crumbled feta or parmesan cheese (optional) 1-2 tbsp olive oil salt and pepper, to season { METHOD } Pre-heat oven to 215°C. Cut horizontally through the centre of the beef tenderloin, cutting to,
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