There’s nothing quite like tucking into a scrumptious slow cooker meal on a cold winter’s night and this recipe will certainly do the trick. Rather than frying your meatballs in the pan or baking them in the oven, this recipe cooks them over low, slow heat for five hours to create the most mouth-watering and delicious meatballs we’ve ever tried.
Instead of the traditional beef, try using turkey mince for a lighter, less fatty meal. You can serve the meatballs with pasta, or try dishing them up with a simple side of crusty sourdough bread with plenty of butter. Any leftovers can be reheated the next day – they often taste even better! – or packed in a picnic for a lovely day out.