A plate serving slow cooker meatballs with spaghetti

Slow cooker meatballs

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(0 ratings)

Prep: 1 hr Cook: 5 hrs

Easy

Serves 4 - 5

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal260
  • fat5g
  • saturates1g
  • carbs21g
  • sugars10g
  • fibre5g
  • protein29g
  • salt0.21g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely diced
  • 2 garlic cloves, thinly sliced
  • 500g carton tomato passata
  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the meatballs

  • 400g lean mince turkey
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 4 tbsp porridge oats
  • pinch paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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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