Slow cooker meatballs

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• carrots↗2

  finely diced

• celery sticks↗2

  finely diced

• garlic cloves↗2

  thinly sliced

• tomato passata↗500g carton g
• chopped parsley2 tbsp tbsp
• lean mince turkey↗400g g
• porridge4 tbsp tbsp

  oats

• paprika↗pinch

  pinch

• garlic clove↗1

  crushed

• oilspray of

  spray of

Step-by-step instructions

1. 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. 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.