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1
For the meatballs: Heat the oil in a large pan over medium heat.
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2
Add the onions and the celery and saute in the oil until soft, about 5 minutes.
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3
Add the garlic, salt and chili flakes and cook, stirring, for a further minute.
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4
Add the harissa, smoked paprika and cinnamon and cook for a further minute.
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5
Transfer the above onion, celery and spice mixture to a food processor and pulse lightly, just 4-5 pulses.
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6
You want the mixture to maintain some texture.
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7
Put the ground turkey in a big bowl.
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8
Add the vegetable mixture and breadcrumbs and mix well.
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9
Add in the molasses and mix well.
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10
Refrigerate for at least a 1/2 hour and up to overnight.
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11
Take small spoonfuls of the mixture, and roll into compact balls.
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12
Place on a large rimmed baking tray.
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13
Preheat oven to 325 F. Cook the meatballs for 10 12 minutes.
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14
Turn the oven to low broil and broil for 5 more minutes.
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15
Remove from oven and set aside.
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16
For the sauce In a medium pot over low heat, saute the garlic in the oil for 1 2 minutes.
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17
Add the salt and smoked paprika and stir well.
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18
Add the cinnamon stick, harissa, bay leaf, beet sugar, tomatoes, lemon juice and water and bring to a boil.
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19
Reduce heat to a simmer, add the mushrooms and cook, uncovered, for approximately 30 minutes, or until sauce has thickened nicely.
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20
Finish by adding the meatballs into the sauce.
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21
Reheat the meatballs to draw out some of their flavor for the sauce.
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22
Serve and enjoy!
