Slowcooker Recipe: Moroccan Meatballs

Whoah.  Was NOT expecting much from these, and I can't tell you how wrong I was.  I had some turkey mince I'd picked up on sale about a month ago and had intentions to make turkey burgers with them, but somehow, just couldn't get there.   I thought maybe a saucy meatball would be good, so when I saw a recipe for Moroccan Lamb, I thought: hmmmm.

So, you could use any mince - pork, veal, beef, lamb - I reckon it would all taste fabulous.  The sauce and the flavours are the stars of this dish and kids will eat them, mine asked for seconds!  The slow cooking makes the meatballs almost melty-in-the-mouthy devine-ness.

I made quite a lot (luckily) with the view of having some leftovers for this week - I'm out 5 nights out of seven.  Yes, I know. It's a lot!  Sydney Film Festival is keeping me busy and I'm loving that!   So.. divide in half if you like - but if you like leftovers like me, stay with the same quantities.

Or if you have three gluttonous children, you'll have enough, plus one lunch for your hubby/partner/you to take to work or have the next day.

Ingredients
1 kg turkey (or whatever you like) mince
4 pieces bread
2 eggs
2 red onions
2 tsp cumin
2 tsp paprika
1/2 tsp chilli flakes/powder
500ml chicken stock
2 tb plain flour
2 tsp fresh coriander, finely chopped


Method:
Preheat oven to 200 degrees c

In a food processor, place your 1 chopped onion and all  the bread.  Pulse until wet breadcrumbs.  Add mince, eggs, 1 tsp cumin, 1 tsp paprika.  Pulse until well combined.

Roll into balls and place on a greased baking tray.

Place in oven for 15-20 minutes until golden brown.

Whilst the meatballs are baking finely chop remaining onion and place in the bottom of your slowcooker.  Add remaining 1tsp or cumin and paprika, add the chilli and flour, and pour chicken stock over and stir well.  Turn the slowcooker on auto whilst you wait for the meatballs to cook.

When cooked, transfer meatballs to the slow cooker, stir and spoon mixture over top of meatballs.  Place lid on the slow cooker and cook for 3-4 hours on high or 5-6 hours on low.  Occasionally, baste the meatballs by spooning liquid over the top of them.

Lastly, before serving, sprinkle with finely chopped coriander and stir through

Serve with rice, mash or veges of your choice.

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