Slow cooker pork fillet with apples
Pork and apples is a classic combination and the meat is all the more tender when slow-cooked for four hours. Serve with greens for a complete, healthy meal
Slow cooker meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 5
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 carrotsfinely diced
- 2 celery sticksfinely diced
- 2 garlic clovesthinly sliced
- 500g carton tomato passata
- 2 tbsp chopped parsley
For the meatballs
- 400g lean mince turkey
- 4 tbsp porridgeoats
- pinch paprika
- 1 garlic clovecrushed
- spray of oil
Nutrition: Per serving
- kcal260
- fat5glow
- saturates1g
- carbs21g
- sugars10glow
- fibre5g
- protein29ghigh
- salt0.21glow
Method
step 1
Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
step 2
To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.
