• 2 onions
  • 500g minced turkey or pork
  • 50g fresh breadcrumbs
  • 1 egg yolk
  • 1 tablespoon sunflower oil
  • Salt and pepper
  • 50g butter
  • 40g plain flour
  • 1 pint or 600 ml chicken stock
  • 3 teaspoons of Swedish or Dijon mustard
  • Half teaspoon ground turmeric

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This is a delicious alternative to meatballs with a tomato sauce. Adults and kids love this – possibly because of the yellow colour.
I use my slow cooker a lot and it frees up time before tea to make the mash and prepare a little veg. I have learned that to make it even more stress free in the morning of cooking, I make the meatballs the night before leaving them on a tray in fridge ready to fry the following morning. They tend to keep their shape better having chilled. So on the day of cooking all you need to do is fry them and make the sauce.

Tips: Place the meatballs in the frying pan in a clock shape starting at 12, you will then be able to turn them evenly clockwise– pop in slow cooker with the sauce and let them cook during the day on ‘low’ setting. Come in from a hard day’s work and you are greeted with a lovely smell and all you have to do is either make some mash or rice.

To make the meatballs:
Cut onion into quarters and place with bread into a food processor with a little salt and pepper. Blitz together and then remove and place into a bowl. Add the turkey mince and egg yolk. Using your hands mix together and shape into about 20 meatballs.
Heat the oil in a large frying pan, add the meatballs and cook over a high heat turning evenly browned. Lift out with a slotted spoon and transfer onto a plate.
To make the sauce
Chop the other onion finely. Melt the butter in a clean pan add onion and fry gently for about 5 mins. Stir in the flour, then gradually mix in the stock and bring to the boil, stirring until smooth. Stir in the mustard and turmeric and season with salt and pepper
Now turn on your slow cooker or preheat but read the manufacturer’s instructions. Transfer the meatballs into the slow cooker pot, pour the sauce over them – then cover with lid and cook on slow for 6-8 hours.
Serve with mash/ rice and a veg and some chopped parsley.