Slow cooker meatballs

Method 1

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

For the meatballs

400g lean mince turkey

4 tbsp porridge

oats

pinch paprika

1 garlic clove

crushed

spray of oil

step 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.

step 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.

Method 2

Ingredients:

- 1 lb ground beef

- 1/2 cup breadcrumbs

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped parsley

- 1 egg

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

- Salt and pepper to taste

- 1 24 oz jar of marinara sauce

Instructions:

1. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.

2. Shape the mixture into small meatballs, about 1 inch in size.

3. Place the meatballs in the slow cooker and pour the marinara sauce over them.

4. Cook on low for 4-6 hours, or until the meatballs are cooked through.

5. Serve the meatballs with pasta, on a sub roll, or on their own as an appetizer. Enjoy!

Comments

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