Moroccan Meatballs in the Slow Cooker

Ingredients:

• 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

Preparation:

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