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

pinch paprika

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
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Slow cooker meatballs