Moroccan Slow Cooker Meatballs

December 20th 2014

Moroccan Meatballs
Ingredients:
Liquid in the slow cooker:
2 tsp fresh minced garlic
2 cloves of garlic, crushed
1 (14.5 oz) can of diced tomatoes
1/2 cup low sodium chicken broth
juice of 1 lemon
3 tsp of molasses
2 tbsp butter
1 smaller yellow onion, grated
1 TBSP paprika
1 tsp nutmeg
1.5 tsp cinnamon
1/2 cup dried cranberries
1/2 tsp salt and pepper
1/4 Caribbean jerk marinade (any brand but I used kc masterpiece today)
1 TBSP spicy black bean dip (trader joes)
2 tsp adobe sauce (from the Chipotle in Adobe can)

Ingredients for the meatballs:
2lbs of ground turkey
1/4 cup of breadcrumbs
2 tsp smoked paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cayenne pepper
salt and pepper
1/4 cup chopped Cilantro
1/4 cup chopped parsley
2 TBSP heavy cream or half and half
4 slices of bacon, diced in small pieces

Directions:
1. Combine all of the liquid/sauce ingredients in the slow cooker and turn on low. Leave it in there while you form the meatballs.
2. Combine all of the ingredients for the meatballs and mix with your hands.
3. When combined evenly, wet your hands and begin forming meatballs.
4. You should get anywhere from 30-40 meatballs out of this depending on how large you make them.
5. If you make the meatballs ahead of time you can refrigerate them for up to 8 hours before throwing in the slow cooker.  Add the meatballs in a single layer in the slow cooker as best you can. You might have a little overlap for 2nd layer and in that case, just gently stir at the halfway point
6. Cook on low for about 4 hours. Serve over toasted buns or bread.

Wine choice:
Ramsay
2013
North Coast Napa, California
Cabernet Sauvignon