Slow Cooker Brie and Cranberry Meatballs
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Prep Time
20 MINS
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Cook Time
2 HR
- KCals 306
- Carbs 20G
4 Servings
Ingredients
For the meatballs
- 500 g 2% fat turkey mince
- 1/2 medium red onion, peeled and finely diced
- 1 tsp garlic granules
- 1 tsp dried thyme
- 25 dried cranberries
- salt and freshly ground black pepper, to taste
For the sauce
- low-calorie cooking spray
- 1/2 medium red onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 1 carrot, peeled and finely diced
- 1 stick celery, finely diced
- 200 g passata
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp cranberry sauce
- 1 tbsp Henderson's relish
- 1 tsp dried thyme
- 150 ml boiling water
- 1 vegetable stock cube
- 25 g dried cranberries
- 50 g brie (rind removed), chopped into chunks
- 10 g parsley, finely chopped
Instructions
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In a bowl, combine the meatball ingredients seasoning with salt and pepper (to taste). Mix together using your hands, then divide and shape into 16 meatballs.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Fry the meatballs for 5 minutes, until browned on all sides. Remove the meatballs from the pan and set aside.
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Add all the sauce ingredients to the slow cooker pot and stir well.
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Nestle the meatballs in the sauce. Then cover with a lid, and cook on low for 4 hours — or on high for 2 hours.
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Remove the lid and stir. Add the chunks of brie. Re-cover and cook for a further 10-15 minutes, until melted. Sprinkle over the parsley and serve.