Moroccan Meatballs in the Slow Cooker
Votes: 2
Time: 3 hours 30 minutes
Complexity: easily
Quantity: 32 meatballs
Complexity: easily
Quantity: 32 meatballs
Nutritional value per serving:
Serving size: 1 of 32
Calories 67, total fat 3 G., saturated fats 1 G., proteins 6 G., carbohydrates 4 G., fiber 1 G., cholesterol 20 mg, sodium 125 mg, sugar 2 G.
Serving size: 1 of 32
Calories 67, total fat 3 G., saturated fats 1 G., proteins 6 G., carbohydrates 4 G., fiber 1 G., cholesterol 20 mg, sodium 125 mg, sugar 2 G.
Although these meatballs are made with lean turkey, the addition of sour cream and breadcrumbs ensures they're tender, juicy, and just the right amount of firmness. Pumpkin pie spice and sweet-tart pomegranate molasses give them a wonderful oriental flavor and aroma. Serve as an appetizer or main course, sprinkled with fresh pomegranate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) of canned tomatoes
- 0.5 cups lightly salted chicken broth
- 0.5 tbsp. chopped dried apricots
- 1 onion, grated
- 2 tablespoons unsalted butter
- 3 cloves garlic, crushed
- 1 tbsp. l. + 1 tsp. pomegranate molasses
- 1 tbsp paprika
- 1 tsp pumpkin pie spice mix
- Juice of half a lemon
- 1 cup chopped fresh cilantro
- 800 g lean ground turkey
- 0.5 tbsp. breadcrumbs
- 2 tbsp crème fraîche or heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 tsp cayenne pepper
- Pomegranate seeds and chopped green onions, for sprinkling
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Recipes with similar ingredients: tomato pulp, bouillon, dried apricots, onions, butter, garlic, pomegranate molasses, paprika, pumpkin pie spice, lemon juice, cilantro, ground turkey, breadcrumbs, crème fraîche, cream, parsley, ground cayenne pepper, pomegranate
Cooking the dish according to the recipe:
- Combine tomatoes, chicken broth, dried apricots, onion, and butter in a 7-8 quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pumpkin pie spice, lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Cover and reduce heat to high.
- In a large bowl, combine the ground turkey, breadcrumbs, crème fraîche, parsley, the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika, and 1/2 teaspoon pumpkin pie spice. Add the cayenne pepper, 1 teaspoon salt, and a few grinds of black pepper and mix with a spoon or your hands. Wet your hands with water and form into about 32 1/4-inch meatballs. Place the meatballs in a single layer in the slow cooker, directly into the sauce. Cover and cook on high for 3 hours.
- Just before serving, drizzle the meatballs with the remaining 1 tablespoon of pomegranate molasses. Sprinkle with pomegranate seeds and green onions.
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