Recipe courtesy of Food Network Kitchen
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Slow-Cooker Moroccan Turkey Meatballs
Total:
3 hr 30 min
Active:
30 min
Yield:
32 meatballs
Level:
Easy
Total:
3 hr 30 min
Active:
30 min
Yield:
32 meatballs
Level:
Easy

Ingredients

Directions

Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.

Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.

Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.

Photograph by Andrew Purcell

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