Slow Cooker Morroccan Turkey Meatballs with Homemade Whole Wheat Naan

5 stars (1 rating)

Slow Cooker Morroccan Turkey Meatballs with Homemade Whole Wheat Naan

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!

Prep Time45

Cook Time8

Resting Time:2

Total Time10 45

Course: Appetizer, Main Course

Cuisine: Indian, Moroccan

Keyword: Moroccan meatballs, slow cooker turkey meatballs, whole wheat naan

Servings:

Calories: 511kcal

Ingredients

For the Moroccan Turkey Meatballs:

2 ½ 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

For the Sauce:

28 ounces 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
2 ½ tablespoons orange zest (zest of one orange)
½ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes

For the Whole Wheat Naan:

¼ cup warm milk
¼ ounce dry active yeast (1 packet)
2 ½ cups whole wheat flour
½ cup all purpose flour
1 ½ teaspoons granulated sugar
¼ teaspoon baking powder
1 ½ teaspoons kosher salt
1 cup Greek yogurt (I used nonfat)
2 tablespoons oil (I used extra virgin olive oil)

Additionally:

Greens (such as spinach, kale, chard, or broccolini, raw, steamed, or sautéed in garlic oil until wilted)
Greek yogurt (I used nonfat)
Fresh mint

US Customary - Metric

Instructions

Make the Moroccan Turkey Meatballs:

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.

Make the Sauce:

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.

Make the Whole Wheat Naan:

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.

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