- 1 Pack (1.3 lbs/0.6kg) ground turkey with Italian seasoning
- 1/4 Cup corn meal
- 1/3 Cup grated parmesan
- 1 Egg
- 4 Tablespoons Nando's PERi-PERi sauce, flavour of your choice
- 2 Tablespoons basil pesto
- 15 oz Can of tomato puree (no salt added)
- 7 oz Water
1 Put the turkey, egg, cornmeal and parmesan in a bowl and gently mix until just combined - be careful not to over-mix.
2 Roll into 1.5 inch balls and place on a parchment lined baking tray. Broil for 15 minutes until the tops are golden brown (they won't be cooked through.)
3 In you slow cooker, mix the tomato puree, pesto, water and PERi-PERi sauce.
4 Add the browned meatballs and cook on high for 4 hours (or low for 6 hours).
5 Serve in the slow cooker to keep warm, with toothpicks and napkins.