• 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

Cooking Instructions

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.

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