Slow Cooker Moroccan Turkey Meatballs Recipe

Name: Slow Cooker Moroccan Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; sliced scallions

Servings: persons

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
sliced scallions

1
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.
2
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.
3
Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 14 -ounce can diced tomatoes, 1/2 cup low-sodium chicken broth, 1/2 cup chopped dried apricots, 1 onion, grated, and more.

Yes, Slow Cooker Moroccan Turkey Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Moroccan Turkey Meatballs

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