Name: Slow-Cooker Moroccan Turkey Meatballs
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 32 meatballs
Cuisine: african
Ingredients: 1 14-ounce can diced tomatoes; 1/2 cup low-sodium chicken broth; 1/2 cup chopped dried apricots; 1 onion, grated; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 tablespoon plus 1 teaspoon pomegranate molasses; 1 tablespoon paprika; 1 teaspoon pumpkin pie spice; Juice of 1/2 lemon; 1 cup chopped fresh cilantro; Kosher salt and freshly ground black pepper; 1 3/4 pounds lean ground turkey; 1/2 cup breadcrumbs; 2 tablespoons creme fraeche or heavy cream; 1/4 cup chopped fresh parsley; 1/4 teaspoon cayenne pepper; Pomegranate seeds and sliced scallions, for topping

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

Courtesy of Food Network Magazine

Slow-Cooker Moroccan Turkey Meatballs

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