1 tbsp rapeseed oil
2 carrots, finely diced
2 celery sticks, finely diced
1 tbsp garlic infused oil
500g carton tomato passata
2 tbsp chopped parsley
For the meatballs
400g lean mince turkey
4 tbsp porridge oats
spray of oil
Serves - 4
Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the carrots, celery and garlic infused oil and fry gently for a minute.
Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
To make the meatballs, tip the mince into a large bowl. Add the oats, paprika 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 gluten free pasta if you like, or with a green salad.
Recipe adapted from: Good Food