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Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot | DadTheFoodie

Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot recipe photograph

Instructions

Put the turkey mince, grated onion, garlic, breadcrumbs, egg, parsley, sweet paprika, salt and black pepper in a bowl. Mix lightly with clean hands until just combined, then shape into about 20 small meatballs.
Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs in batches for 5 to 6 minutes, turning them carefully. They do not need to be cooked through at this stage. Transfer them to the slow cooker.
Add the sliced peppers to the slow cooker around the meatballs. Pour in the chopped tomatoes, passata and hot stock, then stir in the smoked paprika and oregano. Add the optional sugar if the tomatoes taste sharp.
Cover and cook on low for 5 hours. Keep the lid on during cooking so the heat stays steady.
Stir in the drained butter beans and lemon juice. Cover again and cook for a further 1 hour, or until the meatballs are cooked through, piping hot in the centre and no longer pink. Check that the thickest meatball reaches 75°C if using a food thermometer.
Taste and adjust the seasoning. Scatter with extra parsley and serve with bread, mashed potato or steamed green vegetables.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large mixing bowl
Large frying pan
Wooden spoon
Food thermometer, optional

Swaps and substitutions

Turkey mince → Chicken mince
Use the same quantity and cook until piping hot throughout.
Fresh breadcrumbs → 50 g porridge oats, blitzed briefly
The texture will be slightly softer.
Butter beans → Cannellini beans
Drain and rinse before adding.
Fresh parsley → 2 teaspoons dried parsley
Add the dried parsley to the meatball mixture.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them within two hours in a covered container. Keep for up to 3 days in the fridge. Freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the fridge overnight. Do not cook the meatballs from frozen in the slow cooker.
Reheating: Defrost fully in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir the sauce regularly and add a splash of water if it has thickened.
Leftover ideas: Serve leftovers over baked potatoes, stir through cooked pasta, or spoon into toasted rolls with grated cheese.

Allergen information

Contains egg and gluten if ordinary breadcrumbs are used. Check stock, passata and breadcrumb labels for additional allergens. Use gluten-free breadcrumbs and stock if needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 360 min
Servings: 5

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Ingredients

Recipe serves 5

Adjust servings

Cooking time may not change in direct proportion to serving size.

500 g turkey mince
1 small brown onion, finely grated
2 cloves garlic, finely grated
50 g fresh breadcrumbs
1 medium egg
2 tablespoons chopped fresh parsley, plus extra to serve
1 teaspoon sweet paprika
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon rapeseed oil, for browning
2 red or yellow peppers, deseeded and sliced
800 g tinned chopped tomatoes
500 ml passata
300 ml hot chicken or vegetable stock
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 x 400 g tins butter beans, drained and rinsed
1 teaspoon sugar, optional, to balance the tomatoes
1 tablespoon lemon juice

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Slow cooker

Tags: Slow cooker, Turkey, Meatballs, One pot, Family dinner, Butter beans, Tomato recipes, Freezer friendly

Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot

Name: Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 5 servings
Ingredients: 500 g turkey mince; 1 small brown onion, finely grated; 2 cloves garlic, finely grated; 50 g fresh breadcrumbs; 1 medium egg; 2 tablespoons chopped fresh parsley, plus extra to serve; 1 teaspoon sweet paprika; 1/2 teaspoon fine salt; 1/4 teaspoon black pepper; 1 tablespoon rapeseed oil, for browning; 2 red or yellow peppers, deseeded and sliced; 800 g tinned chopped tomatoes; 500 ml passata; 300 ml hot chicken or vegetable stock; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 x 400 g tins butter beans, drained and rinsed; 1 teaspoon sugar, optional, to balance the tomatoes; 1 tablespoon lemon juice

Tender turkey meatballs cook in a smoky tomato sauce with sweet peppers and creamy butter beans. Serve this hearty one-pot meal with crusty bread, mashed potato or steamed greens for an easy family dinner.

Prep: 25 min
Cook: 6 hrs
Total: 6 hr 25 min
Servings: 5

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large mixing bowl
Large frying pan
Wooden spoon
Food thermometer, optional

Ingredients

500 g turkey mince
1 small brown onion, finely grated
2 cloves garlic, finely grated
50 g fresh breadcrumbs
1 medium egg
2 tablespoons chopped fresh parsley, plus extra to serve
1 teaspoon sweet paprika
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon rapeseed oil, for browning
2 red or yellow peppers, deseeded and sliced
800 g tinned chopped tomatoes
500 ml passata
300 ml hot chicken or vegetable stock
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 x 400 g tins butter beans, drained and rinsed
1 teaspoon sugar, optional, to balance the tomatoes
1 tablespoon lemon juice

Substitutions

Turkey mince → Chicken mince (Use the same quantity and cook until piping hot throughout.)
Fresh breadcrumbs → 50 g porridge oats, blitzed briefly (The texture will be slightly softer.)
Butter beans → Cannellini beans (Drain and rinse before adding.)
Fresh parsley → 2 teaspoons dried parsley (Add the dried parsley to the meatball mixture.)

Instructions

Put the turkey mince, grated onion, garlic, breadcrumbs, egg, parsley, sweet paprika, salt and black pepper in a bowl. Mix lightly with clean hands until just combined, then shape into about 20 small meatballs.
Heat the oil in a large frying pan over a medium-high heat. Brown the meatballs in batches for 5 to 6 minutes, turning them carefully. They do not need to be cooked through at this stage. Transfer them to the slow cooker.
Add the sliced peppers to the slow cooker around the meatballs. Pour in the chopped tomatoes, passata and hot stock, then stir in the smoked paprika and oregano. Add the optional sugar if the tomatoes taste sharp.
Cover and cook on low for 5 hours. Keep the lid on during cooking so the heat stays steady.
Stir in the drained butter beans and lemon juice. Cover again and cook for a further 1 hour, or until the meatballs are cooked through, piping hot in the centre and no longer pink. Check that the thickest meatball reaches 75°C if using a food thermometer.
Taste and adjust the seasoning. Scatter with extra parsley and serve with bread, mashed potato or steamed green vegetables.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them within two hours in a covered container. Keep for up to 3 days in the fridge. Freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the fridge overnight. Do not cook the meatballs from frozen in the slow cooker.

Defrost fully in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir the sauce regularly and add a splash of water if it has thickened.

Serve leftovers over baked potatoes, stir through cooked pasta, or spoon into toasted rolls with grated cheese.

Allergen information

Contains egg and gluten if ordinary breadcrumbs are used. Check stock, passata and breadcrumb labels for additional allergens. Use gluten-free breadcrumbs and stock if needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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