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Slow Cooker Creamy Beef & Blackpudding Meatballs
- Category: Family |
Get these on your weekly meal plan, the most incredible creamy meatballs made with beef and beef mince and black pudding.
SERVES
4
CALORIES
396
COOKING TIME
4 hours
DIFFICULTY
simple
These slow cooker creamy beef & black pudding meatballs are bursting with flavour and bathed in a lovely creamy sauce. Whether these meatballs are paired with potatoes or pasta, this is a perfect dinner for the whole family. For more slow cooker recipes you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- dinner |
- family |
- meatballs |
- slow cooker |
- slowcooker |
Method
Step 1
Leave the mince and black pudding out of the fridge for one hour.
Step 2
Make them into meatballs with the ingredients listed crumbling in that extra special Clonakilty Black pudding.
Step 3
Airfry the meatballs for 10 mins at 200, or simply pan fry to seal.
Step 4
Add to the slowcooker with the sauce ingredients without the cream. Cook on high for 3-4 hours or low for 7. Stir in the cream 5 minutes before serving.
Step 5
Top with more fresh parsley and Parmesan. If you enjoyed this recipe, remember to pick up a copy of Slow Cooker Even Easier for more quick and easy slow cooker recipes.
Ingredients
For the Meatballs:
500g reduced-fat beef mince
80g of Clonakilty Blackpudding crumbled
1 x onion
1 tsp thyme and sage
1 tsp chilli
4 tbsp panko breadcrumbs
Salt and pepper
Handful of fresh parsley
2 eggs
1 bay leaf
For the Creamy Sauce:
500g passata
100ml beef stock
1 tbsp tomato purée
1 tbsp garlic purée
1 tbsp Worcestershire sauce
100ml of cream
