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Slow cooker meatballs

Try these slow cooker meatballs for a tasty family meal. Turkey mince makes lighter meatballs which kids love. They also freeze well so you can batch cook

  • Prep: 1 hrs
    Cook: 5 hrs
  • Serves 5
  • Easy
  • Serves 5
  • Easy
  • Calories 260
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 10
  • Protein 29
  • Fat 5
  • Fibre 5
  • Salt 0.21

Nutrition per serving

  • Calories 260
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 10
  • Protein 29
  • Fat 5
  • Fibre 5
  • Salt 0.21

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, thinly sliced
  • 500g carton tomato passata
  • 2 tbsp chopped parsley
  • 400g lean mince turkey
  • 4 tbsp porridge oats
  • pinch paprika
  • 1 garlic clove, crushed
  • spray of oil

Method

  1. Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.

  2. To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.

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