Meatless Meatballs by Andi Oliver & Crockpot

Ingredients

200g Pumpkin or butternut squash – diced small
1 Medium white onion (approx 120g) – finely sliced
2 Medium carrot (approx 200g) – diced small
2 Medium parsnip (approx 200g) – diced small
2 Aubergine (approx 200g) – diced small
2 Birds eye chillies – whole
125ml Rapeseed oil
4 Cloves garlic – crushed or grated
600g Fresh tomatoes – roughly chopped
2 tin Butter beans (480g drained weight)
1 tin Prunes (410g) – pitted, in their own juice
400ml Vegetable stock
300ml Coconut milk
Good pinch of sea salt

For the meatballs

16 (approx 650g) Meatless sausages (2 packs)
3 Tsp Smoked Paprika
3 Tsp Ground cumin
1 Med sweet potato (approx 200g) – grated
1 Medium white onion (approx 120g) – grated
Small bunch parsley – finely chopped
Plain flour for rolling

Serves 8 people | Prep time 25 minutes | Total time 8-10 hours

Note: This recipe has been created using the Crockpot Sizzle & Stew 6.5L slow cooker, but you can use any slow cooker in conjunction with a frying pan for the browning component.

Method

  1. Make a small slit in each of the sausages & peel away the skins, place the ‘meat’ in a bowl & add smoked paprika, cumin, grated onion, sweet potato & chopped parsley & combine thoroughly, roll into 30-32 small balls - a bit bigger than a cherry tomato.
  2. Roll each of the meatballs in flour & set on to a tray
  3. In your hob safe bowl, heat half of your oil over a low to medium heat, add the meatballs & brown them for around 3-4 minutes, once brown, remove from the bowl & set aside.
  4. Now add 2 tbsp of oil to the hob safe bowl, once hot, add the aubergine and sizzle for around 8-10 minutes moving them about from time to time. They will take on a golden colour.
  5. Once the aubergine is lightly coloured golden, add sliced onion, garlic & any remaining oil & mix it all together. Once the onions have softened slightly, add the diced roots & after a few minutes add, chilli, tomatoes & butter beans & give everything another good stir.
  6. After a few more minutes add the prunes, coconut milk & vegetable stock & top with the browned meatballs. Check the seasoning & add a good pinch of salt or two, if needed.
  7. Take off the hob & transfer to the Crockpot Sizzle & Stew Slow Cooker put the lid on & cook on LOW for 8-10 hours