Slow Cooker Turkey Meatballs with Aubergine, Pepper and Tomato Sauce

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

• 500 g turkey mince
• 50 g fresh breadcrumbs
• 1 medium egg
• 2 cloves, finely grated garlic
• 1 teaspoon dried oregano
• 1 teaspoon sweet smoked paprika
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 medium, finely chopped brown onion
• 1 large, diced aubergine
• 2 red or yellow peppers, deseeded and sliced
• 2 cloves, finely chopped garlic
• 2 tablespoons tomato purée
• 400 g tin chopped tomatoes
• 300 ml chicken stock
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 100 g crème fraîche
• 60 g baby spinach
• 2 tablespoons, chopped fresh parsley

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Put the turkey mince, breadcrumbs, egg, grated garlic, oregano, smoked paprika, salt and black pepper in a bowl. Mix lightly with clean hands until just combined, then shape into 16 meatballs.