September 2020 — Moroccan Meatballs

A flavorful recipe for your crock pot or Instant Pot! You can serve it over whole wheat couscous, or keep it low carb by serving over cauliflower rice!

Ingredients:

Sauce:

  • 1 onion, chopped
  • 2 14-ounce cans no salt added diced tomatoes
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons cumin
  • 1 teaspoons kosher salt
  • ½ teaspoons hot paprika
  • ¼ teaspoons freshly ground black pepper
  • 4 oz. jar nonpareil capers, drained

Meatballs:

  • 1 pound 93% lean ground turkey
  • ½ cup minced onion
  • 2 teaspoons paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoons cinnamon
  • 1 teaspoons kosher salt
  • ¼ teaspoons freshly ground black pepper
  • ¼ teaspoons hot paprika
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh cilantro, divided

Directions:

  1. Place the onions in a bowl and microwave about 2 minutes to sweat them out.
  2. Add all sauce ingredients to the slow cooker or instant pot. Stir to combine.
  3. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  4. Gently form into 20 small meatballs. (Less handling is better – do not pack them tightly.)
  5. Place the meatballs on top of the sauce, cover and cook in the crock pot low 4 to 6 hours or high 2 to 3 hours, or in the Instant Pot cook on high pressure 15 minutes, natural release.
  6. Top with remaining 2 tablespoons of cilantro before serving.

Adapted from Skinnytaste. Image credit Skinnytaste.