Cevapcici from the slow cooker/crockpot

Ingredients for 4 servings:

• 20 cevapcici, raw, frozen or homemade
• 2 tbsp oil or margarine
• 2 bell peppers, green and red
• 500 g tomatoes, pureed
• 200 ml cream
• 80 g tomato paste
• 2 tbsp Italian herbs, dried
• salt and pepper
• 125 g mini mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 20 minutes; Total time approx. 4 hours 35 minutes

also as a casserole, children like it, easy to prepare, simple

Clean the bell peppers and finely dice them with the mozzarella. Heat the fat in a pan and sear the cevapcici vigorously on all sides for about 10 minutes. Remove from the pan and let cool slightly. In a tall saucepan, whisk the passata, tomato paste, and cream until smooth. Bring to a boil briefly. Heat the bell pepper and cheese cubes for 5 minutes. Season with herbs, salt, and pepper. Pour half of the sauce into the slow cooker. Spread the cevapcici evenly on top and cover with the remaining sauce. Set the slow cooker on HIGH for 2 hours and then on LOW for another 2 hours. If you don’t have a slow cooker, layer the sauce and meatballs in a casserole dish and bake the casserole in a preheated oven at 160°C (fan oven) for about 45 minutes. Serve with rice, pasta, baguette, or flatbread.