Slow Cooker Moroccan Turkey Meatballs

• 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
• sliced scallions

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

tomatoes, chicken broth, apricots, onion, unsalted butter, garlic, pomegranate molasses, paprika, pumpkin pie spice juice, fresh cilantro, lean ground turkey, breadcrumbs, creme fraeche, parsley, cayenne pepper, pomegranate seeds, scallions

Taken from www.epicurious.com/recipes/member/views/slow-cooker-moroccan-turkey-meatballs-53077871 (may not work)