I followed it almost exactly, just substituting shallots for the spring onion and when the sauce was ready, I blitzed it to a smooth consistency, as I know my kids won't eat anything with bits in...
Oh, and one rather important adjustment - I don't have a slow cooker! So I pan-fried the meatballs first, really quickly on each side then placed them in my Le Creuset, and then after blitzing the sauce, added this on top, covered and simmered for about half an hour. They still came out quite tender, and most satisfyingly, the kids lapped them up.
However I quite forgot to take a photo when I served up, so I used the last 4 remaining meatballs, and arranged them over the uneaten spaghetti... you'd never know, would you? I still saved the last four for the kids tomorrow.
So thank you RJ!