British chef, Andi Oliver, has partnered with Crockpot to lend her voice to the ‘Meals for More’ campaign, talking about the importance of every household being able to eat healthy meals together and providing budget-friendly recipes for cash-strapped households, inspired by her favourite family recipes.

Andi’s Meatless Meatballs recipe is around £1 per serving.

At a time when people may need it most, Crockpot® is pledging to fund the equivalent of 250,000 meals to those in need across the UK via FareShare for their ‘Meals for More’ campaign. Which is especially apt as new research commissioned by Crockpot® reveals that two thirds (65%) of low-income British households would cook more family meals if they had the money.

This year, Crockpot® is giving everyone the chance to donate meals to families in need via Andi Oliver’s (@AndiOliver) and Crockpot’s® (@CrockpotUK) Instagram channels. To donate a meal, simply share your favourite family dish in the comments of today’s posts and tag a fellow foodie. As a thank you and an additional incentive, anyone who comments will also be automatically entered into a prize draw, where 10 lucky winners who are following Crockpot® will receive a Crockpot® Sizzle & Stew slow cooker. 


By Andi Oliver

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



16 (approx 650g) Meatless sausages (2 packs)

3 Tsp Smoked Paprika

3 Tsp Ground cumin

1 Medium white onion (approx 120g) – grated

1 Med sweet potato (approx 200g) – grated

Small bunch parsley – finely chopped

Plain flour for rolling

125ml Rapeseed oil

2 Aubergine (approx 200g) – diced small 

1 Medium white onion (approx 120g) – finely sliced

4 Cloves garlic – crushed or grated 

200g Pumpkin or butternut squash – diced small 

2 Medium carrot (approx 200g) – diced small 

2 Medium parsnip (approx 200g) – diced small 

2 Birds eye chillies – whole

600g Fresh tomatoes – roughly chopped 

2 tin Butter beans (480g drained weight)

1 tin Prunes (410g) – pitted, in their own juice

300ml Coconut milk 

400ml Vegetable stock

Good pinch of sea salt


  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

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.