Thank you for the suggestions ladies! I have made meatballs for spaghetti and meatballs. In the balls I put mince, grated carrot, onion, finely diced capsicum, oregano (from the garden), breadcrumbs and egg. I pan fried them as per someone's suggestion! I made a sauce with blitzed cherry tomatoes (needed to be used), capsicum, garlic, oregano, salt and perpper (hello Manu!), a little bit of sugar, passata and red wine. It's all now simmering away in the slow cooker. How long should I let it simmer? If I do it for too long will my balls fall apart? Smells delicious! Thanks, again!