Slow-Cooker Moroccan Turkey Meatballs

Total Time:
3 hr 30 min
30 min
3 hr

32 meatballs

  • 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
  • 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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