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!
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!
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**This post was featured on the What’s Cookin’ Wednesday link party at Buns In My Oven**