Put the turkey, egg, corn meal and parmesan in a bowl and gently mix until just combined- be careful not to over-mix!
Roll into 1.5 inch balls and place on a parchment-lined baking tray. Broil for 15 minutes until the tops are golden brown (they won't be cooked through)
In your slow-cooker, mix the tomato puree, pesto, water and PERi-PERi sauce.
Add the browned meatballs and cook on high for 4 hours (or low for 6 hours)
Serve in the slow-cooker to keep warm, with toothpicks and napkins. Stay clean, eat happy!