Slow Cooker Turkey Meatball, Pepper and Butter Bean Tomato Pot

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

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

• 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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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.