| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 32 meatballs |
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 and sliced scallions, for topping
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 125 mg |
| Serving Size | 1 of 32 servings |
| Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 125 mg |
Reviews
Good flavors. I used apricot jam, my home canned tomatoes and honey in place of dried apricots, canned diced tomatoes and pomegranate molasses, respectively. Beef would be better. Turkey is too mushy. Otherwise very good recipe.
You can make the pomegranate molasses by slowly reducing some POM pomegranate juice until it’s thick and syrup-y. Prep takes WAY MORE TIME than 30 minutes (unless you’re a professional chef, perhaps). This dish was just OK; the prep effort had zero relation to flavor payoff. Very disappointed.
This was delicious. I made exactly as directed. I was able to find the pomegranate molasses on Amazon. I served in small bowls because it would have been such a shame to dip out the meatballs and discard the sauce. Great as a little soup/stew. Would also be good to serve over a little rice.
Great! Easy and tasty. Good for a make ahead party appetizer.
These meatballs were over the top fantastic, especially loved by my husband who doesn’t like meatballs. Took them as an appetizer to our Dinner Group and everyone raved and raved. Everyone wanted the recipe. The next day was the Super Bowl. I had some leftover because I doubled the recipe for 7 people. They begged me to bring them back. It was the first time I used our slow cooker so I browned the meatballs because I was afraid they would fall apart when cooking. No problem. Didn’t have pomegranate molasses so I used apricot preserves mixed with lemon juice, water and zest. Wow! Great addition. Did use the pomegranate seeds but if you can’t find them, don’t worry the recipe will still be great! Enjoy!!!!!