Slow Cooker Turkey Meatballs with Carrot, Parsnip 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
• Food thermometer, optional

• 500 g turkey mince
• 50 g fresh breadcrumbs
• 1 medium egg
• 1 teaspoon dried thyme
• 1 small clove garlic, finely grated
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 large onion, finely sliced
• 3 medium carrots, peeled and cut into thick slices
• 2 medium parsnips, peeled and cut into thick slices
• 2 cloves garlic, finely chopped
• 500 g passata
• 250 ml chicken stock, made with 1 stock cube
• 1 tablespoon tomato purée
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon plain flour
• 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley, to serve

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Mix the turkey mince, breadcrumbs, egg, dried thyme, grated garlic, salt and pepper in a bowl until evenly combined. Shape into 16 small meatballs, wetting your hands if the mixture becomes sticky.