Ingredients

• 1 14-ounce can diced tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 cup chopped dried apricots
• 1 onion, grated
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon pomegranate molasses
• 1 tablespoon paprika
• 1 teaspoon pumpkin pie spice Juice of 1/2 lemon
• 1 cup chopped fresh cilantro Kosher salt and freshly ground black pepper
• 1 3/4 pounds lean ground turkey
• 1/2 cup breadcrumbs
• 2 tablespoons creme fraeche or heavy cream
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon cayenne pepper
• Pomegranate seeds and sliced scallions, for topping

Instructions

1. Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
2. Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
3. Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
4. Photograph by Andrew Purcell