Marvellous Meatballs

What is not to love about meatballs? Don't answer, that is a rhetorical question. Everybody loves meatballs, except maybe vegetarians, I guess. But don't assume that we are heading for Italy on today's culinary adventure, because no, these balls of meaty succulency (yes, of course, that's a word) are from another locale entirely: namely Morocco. No basil and parmesan here - instead they are laced with, and surrounded by, a delicious combo of apricots, pomegranate and cilantro, with, as a timely reminder of the season, a dash of pumpkin pie spice (if you don't have this, then use a mixture of ground cinnamon, ginger, nutmeg, cloves and cardamom, with cinnamon as the most dominant element).

This dish was an undisputed home run. Not only did the crockpot get virtually licked clean with no leftovers in sight, but my house smelled divine as it bubbled away all afternoon. In fact, hypnotized by the delicious aroma, I was so eager in my excitement to taste this, that I forgot to sprinkle over pomegranate seeds and green onions, as indicated in the recipe. This may have detracted from its cheffy presentation value, but it certainly didn't detract from the taste.

The original recipe comes from the great 'Fun Cooking' section of Food Network magazine, which always makes me smile, and wonder what the cooking from the other sections is like, if it isn't fun. To call the preparation involved here fun, you have to have my kind of addiction to time in the kitchen, and not mind getting your hands dirty. It isn't labor intensive, but it also is not a total 'throw it in and switch it on' crockpot recipe.

To go with this dish, I roasted some vegetables with similar spices (recipe also below), and served the meatballs over some quinoa, although, if you wanted to be more authentic you could opt for cous cous (assuming your youngest son doesn't profess a hatred for cous cous...sigh).

Slow Cooker Moroccan Turkey Meatballs
Serves 6 (just)

1 14 oz can diced tomatoes
1/2 cup chicken broth
1/2 cup chopped dried apricots
1 onion, finely chopped
2 TBSP unsalted butter, cut into 1/2" cubes
3 cloves garlic, minced
1 TBSP plus 1 tsp pomegranate molasses
1 TBSP paprika
1 tsp pumpkin pie spice
juice of 1 small lemon, or 1/2 large lemon
1 cup chopped fresh cilantro (coriander leaves)
salt and pepper
1 3/4 lbs ground turkey
1/2 cup panko
2 TBSP light sour cream
1/4 cup chopped fresh parsley
pomegranate seeds and sliced green onions to garnish

1. In the slow cooker stoneware, combine tomatoes, broth, apricots, onion, butter, 2 of the garlic cloves, 1 tsp pomegranate molasses, 1 tsp paprika, 1/2 tsp pumpkin pie spice, lemon juice, 3/4 cup cilantro, 1/2 tsp salt and a few grinds of black pepper.
2. Place the following in a large bowl: the turkey, panko, sour cream, parsley, remaining 1 minced garlic clove, remaining 2 tsp paprika, 1/2 tsp pumpkin pie spice, and remaining 1/4 cup cilantro. Add 1 tsp salt and a few grinds of black pepper and then use your hands to mix it all together. Form the mixture into meatballs about 1.5" in diameter and nestle them into the liquid in the slow cooker. (They will kind of sit mostly on top).
3. Cover and cook on HIGH for 3 hours.
4. Before serving drizzle meatballs with remaining 1 TBSP pomegranate molasses and sprinkle with pomegranate seeds and green onions.


Spicy Roasted Vegetables

2 heads Romesco cauliflower (or any other kind of cauliflower), cut into florets
1 lb carrots, peeled and cut into 1" pieces
canola oil
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
ground black pepper

1. In a large roasting pan, toss the vegetables with enough canola oil to coat them lightly. Sprinkle with the spices, salt and pepper and toss again to make sure they coat the vegetables.
2. Roast at 425 degrees F (200 C) for 25 minutes, or until tinged brown on the edges and as tender as you like them.