Slow Cooker Meatball & Dauphinois Potatoes

Directions

1. 1

   Combine everything listed in the “sauce” above in the slow cooker and mix thoroughly

2. 2

   Combine everything listed under “meatballs” above into a bowl using your hands, then mould them into shape

3. 3

   Sear the meatballs in a frying pan - once browned on most edges place the meatballs in the sauce on high for 4-5 hours or low for 6-7. Mix it every few hours & take the lid off for the final 30 mins to thicken.

4. 4

   Cut potato into slices. Part boil for 10 mins. Drain and add back to the pan with your cream, stock cube/pot, parmesan, mustard, black pepper and the milk - cook until creamy. Pour into an oven proof dish, top with mozzarella and put in the airfryer/oven for 10/20 mins until golden brown!

5. 5

   Pan fry broccoli with a tiny bit of oil, chilli flakes and chopped garlic - add a little water if it sticks to the pan