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Slow Cooker Winter Sausage Meatballs & Cream
On a cold day, this is perfection served with some nice crusty bread and another side of your choice – it’s a very flexible dish that you can also enjoy with pasta or some gorgeous buttery colcannon or mash with green veg.
SERVES
4
CALORIES
323
COOKING TIME
3 hours
DIFFICULTY
simple
Get a sneak peek of my new cookbook, Six Ingredient Slow Cooker, with this comforting recipe for Slow Cooker Winter Meatballs and Cream.
This dish is perfect for chilly days, offering a hearty meal that pairs beautifully with crusty bread or your choice of sides. The flexibility of this recipe allows you to enjoy it with pasta, buttery colcannon, or creamy mash alongside green vegetables. With its rich flavours and simple preparation, this meatball dish is sure to become a family favourite. Experience the ease of slow cooking while indulging in a warming meal that’s both satisfying and delicious. You can buy Six Ingredient Slow Cooker here.
Method
Step 1
Squeeze the sausage meat from the skins, then use wet hands to form it into 20 or so small meatballs.
Step 2
Heat 1 tablespoon of oil in a frying pan, season the meatballs with salt and pepper and cook over a high heat for 1 minute to seal, turning regularly. This ensures they will stick together when cooked in the slow cooker.
Step 3
Add the meatballs to the slow cooker with the garlic, mustard, thyme and 200ml of boiling water or chicken stock and let it do its thing on high for 3–4 hours or low for 7–8 hours.
Step 4
Once cooked, stir in the cream and the spinach to wilt. If the sauce looks thin, add 1 tablespoon of cornflour mixed with a little water to thicken it. Serve and enjoy!
Ingredients
8–10 reduced-fat pork sausages
4 garlic cloves, crushed
3 tbsp Dijon mustard
1 tsp dried thyme
100ml double cream
2 handfuls of baby spinach leaves
