Moroccan Style Turkey Meatballs Food

SLOW-COOKER MOROCCAN TURKEY MEATBALLS

Slow-Cooker Moroccan Turkey Meatballs image

Provided by Food Network Kitchen

Time 3h30m

Yield 32 meatballs

Number Of Ingredients 18

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

Steps:

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.

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Chicken or Turkey Meatballs (Moroccan Style) image

My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.

Provided by FDADELKARIM

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground chicken (I prefer chicken) or 1 lb ground turkey (I prefer chicken)
2 tablespoons fresh parsley, finely chopped (My addition, not hers) (optional)
1/2 medium onion, grated (The key to great meatballs & I dislike onion)
1 1/2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup oil
1/2 cup flour, to coat (optional)

Steps:

Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
Make 1 inch balls flattened to about 1/2 inch thickness.
Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

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