Tender Turkey Meatballs spiked with Subtly Exotic Spices and Simmered in the Slow Cooker with a Tangy Sweet sauce. Pairs perfectly with Easy Homemade Whole Wheat Naan!
How’s your week going? Is it warming up for ya yet? We are finally getting some milder temperatures and I couldn’t be happier about it! My boys have missed more baseball practices than they’ve attended, with all the cold, rainy days of late. The ground is still pretty soggy at this point, but I know it’s just a matter of time before that works itself out. And, the upshot is, this:
So…. Things have been busy around here! Spring cleaning, and lots of fun projects going on behind the scenes here at Baking a Moment. It’s been so busy, in fact, that I felt the need to pry myself out of bed at 5 am yesterday morning, just to get on top of the laundry situation and have an extra 20 minutes in my day to work out. Whew! It was a tough time getting through the day, but I’m not sorry I did it! It feels good to get a better handle on things.
Today I’m bringing you another savory recipe! And this one’s a whole entire meal. I think you’re really going to love it! For one thing, it can be made in the slow cooker. For another: homemade bread. YES! I am not an experienced bread baker. Cakes I may know, but bread is uncharted territory for me, so you know that if I can do this, so can you That said, if you are having a crazy busy week like I am, this meal will taste just as good with store bought naan, and the slow cooker will save you all sorts of time on top of that.
And did I mention the flavors? Oh, right, the flavors are amaaaazing!
The turkey meatballs are so soft and pillowy, spiked with a subtly exotic spice blend, and every now and then you get a pop of sweetness from the golden raisins. The sauce is a little tangy, a little spicy, and full of robust tomato.
The homemade whole wheat naan is easy enough. There’s a little bit of down time, just waiting for it to rise, so I’d recommend starting it in the morning. About 20 minutes before you’re ready to eat, you can preheat your cast iron griddle and roll out the rounds. They only take a few seconds to cook on the stovetop!
I layered my whole wheat naan with a little fresh spinach, and then ladled the saucy meatballs on top. A dollop of creamy Greek yogurt and a little fresh mint are such a great counterpoint to all the earthy flavors!
- 2½ slices whole wheat bread
- ½ cup milk (I used 1%)
- ½ sweet onion, finely chopped and sautéed in olive oil until translucent
- ¼ cup golden raisins
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon garlic powder
- 1 pound ground turkey (I used 93% lean)
- 1 teaspoon salt
- pepper to taste
- 1 (28-ounce) can tomato puree
- 2 tablespoons light brown sugar
- 1 tablespoon red wine vinegar
- 2 carrots, peeled and cut into chunks
- 2 cloves garlic, finely minced
- ½-inch piece of fresh ginger, peeled
- zest of one orange
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup warm milk
- 1 (1/4 ounce) packet dry active yeast
- 2½ cups whole wheat flour
- ½ cup all purpose flour
- 1½ teaspoons granulated sugar
- ¼ teaspoon baking powder
- 1½ teaspoons kosher salt
- 1 cup Greek yogurt (I used nonfat)
- 2 tablespoons oil (I used extra virgin olive oil)
- Greens, such as spinach, kale, chard, or broccolini, raw, steamed, or sautéed in garlic oil until wilted
- Greek yogurt (I used nonfat)
- Fresh mint
- Preheat the oven to 375 degrees F, and lightly mist a 9x13-inch baking dish with nonstick spray.
- Place the bread and milk in a large bowl and squeeze the mixture together with your hands, breaking up the bread and combining it with the milk.
- Add the cooked onion, raisins, spices, and ground turkey. Stir to combine.
- Roll or scoop into 1-inch balls and place in the prepared baking dish. Bake for 15 minutes or until golden around the edges.
- Place all of the sauce ingredients in the crock of a slow cooker, and stir to combine. Add the meatballs and set to "low," for 8 hours.
- Sprinkle the yeast over the surface of the warm milk and set aside to proof.
- Place the flours, sugar, baking powder, and salt in a large mixing bowl and stir to combine.
- Make a well in the center, and add the milk/yeast, yogurt, and oil. Knead the dough (either by hand or on low speed, using the dough hook attachment), until soft and pliable. If the dough seems too dry, add a little warm water to bring it together. It should come away from the sides of the bowl, and be soft but not sticky.
- Cover the dough with plastic wrap, and set in a warm place to rise for 2 hours or until doubled in size.
- Preheat a cast iron griddle on medium-high heat.
- Punch down the dough and divide into balls about the size of a lime. Roll each ball with a rolling pin, to a thickness of about ¼ inch.
- Sprinkle the surface of the dough with water, and place on the hot pan. When the bottom is brown and there are lots of big bubbles on the surface, flip it and cook it on the other side. If desired, brown the surface over an open flame.
Everything can be made ahead and kept warm- the meatballs in the slow cooker, and the naan wrapped in foil in the oven, so it’s perfect for those busy evenings when everyone’s coming and going.
I hope you enjoy, and have a great weekend!
*This post contains affiliate links*
**This post was featured on the What’s Cookin’ Wednesday link party at Buns In My Oven**