Slow Cooker Turkey Meatballs
By Piccolo
Published on 04 October 2022
High
in protein, these lean meatballs contain the amino acid tryptophan, which
increases the production of the sleep-regulating hormone melatonin. So, this
recipe is not only great for new parents, but toddlers too, and it’s a great
one to batch cook as it freezes so well. Make it suitable for 6 months and up
by taking out the salt and replacing the honey with Redcurrant JellyTime and servings
5 hrs 30 minsTotal time
4Servings
5 hrs 30 minsCooking time
Ingredients
- 1 piccolo chicken stock cube, crumbled
- 1 tbsp of olive oil
- 1 onion, peeled and finely chopped
- 2 carrots, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, peeled and crushed
- 600 g of tomato passata
- 1 tsp of dried mixed herbs
- 1 pinch of paprika
- 1 tsp of honey or redcurrant jelly
- 400 g of lean minced turkey
- 4 tbsp of porridge oats
- 1 pinch of paprika
- 1 garlic clove, peeled and crushed
- 1 pinch of salt and ground black pepper for seasoning
Method
Step 1
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, herbs and the crumbled stock cube and stir, then transfer the lot to the slow cooker. to a meatball. Put a little oil on a non-stick pan and fry on a medium heat until browned all over, remove as cooked and add 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 inStep 3
Cook on low for 5 hours. Serve over rice or pasta if you like, or with a green salad.