Slow Cooker Brie and Cranberry Meatballs
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 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)
- • 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)
Preparation Steps
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.
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.
Add all the sauce ingredients to the slow cooker pot and stir well.
Nestle the meatballs in the sauce. Then cover with a lid, and cook on low for 4 hours — or on high for 2 hours.
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.