Slow Cooker Turkey Meatballs with Roasted Pepper, Courgette 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 garlic cloves, finely grated
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 red peppers, deseeded and sliced
• 1 medium courgette, cut into 1 cm half-moons
• 700 ml passata
• 250 ml hot chicken stock
• 2 tablespoons tomato purée
• 1 teaspoon smoked paprika
• 1 teaspoon caster sugar
• 1 tablespoon balsamic vinegar
• 40 g finely grated Parmesan, to serve
• 15 g fresh basil leaves, to serve

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Put the turkey mince, breadcrumbs, egg, half the garlic, parsley, oregano, salt and black pepper in a bowl. Mix gently until combined, then shape into about 20 evenly sized meatballs.