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!
Roll or scoop into 1-inch balls and place in the prepared baking dish. Bake for 15 minutes or until golden around the edges.
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.)
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.