Slow-Cooker Moroccan Turkey Meatballs
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Dried Apricot (chopped)2 tbsps
Unsalted Butter3 cloves
Garlic (minced)1 tbsp
Pomegranate Molasses1 tbsp
Paprika790 g
Lean Ground Turkey1 cup
Breadcrumbs1 cup
Parsley (chopped fresh)1 tsp
Cayenne PepperDirections:
1
Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker
2
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
3
Cover and set on high
4
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
5
Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands
6
Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each
7
Place the meatballs in a single layer in the slow cooker, nestling them in the sauce
8
Cover and cook on high, 3 hours
9
Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses
10
Sprinkle with pomegranate seeds and scallions
11
Photograph by Andrew Purcell