Slow Cooker Lebanese Meatballs
Your family will love these naturally gluten-free Lebanese meatballs seasoned with cinnamon, all-spice, and toasted pine nuts.
- Prep time
- 1 hr
- Cook time
- 4 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup pine nuts
- 2 pounds ground turkey (93% lean)
- 1 large onion (diced - divided)
- 1/2 cup parsley
- 4 tablespoons All Purpose Lebanese Spice Blend (divided)
- 32 ounce can tomato puree
- 32 ounce can crushed tomatoes
- Lebanese Rice Pilaf and plain yogurt - to serve
Instructions
- 1
Pre-heat oven to 350 degrees and spread pine nuts out in a single layer on a baking sheet. Bake until pine nuts are toasted, 5-6 minutes; set aside.
- 2
Keep the oven heated to 350 while you prepare the meatballs.
- 3
Using a food processor, pulse together ground turkey, 1/2 of the onion (about 1/2 cup diced), parsley and 1/2 of the All Purpose Lebanese Spice Blend (2 tablespoons) until smooth. If you have trouble getting the mixture to combine, add one or two tablespoons of ice water while pulsing.
- 4
Line two baking sheets with foil and spray with non-stick cooking spray. Scoop the meatballs using a small cooking scoop and divide evenly between both trays. Bake until half-way cooked, about 10 minutes.
- 5
Place partially-cooked meatballs in the slow cooker and add in toasted pine nuts, remaining 1/2 cup diced onion, remaining 2 tablespoons All Purpose Lebanese Spice Blend, tomato puree and crushed tomatoes. Stir once to combine then cover and heat on Low for 8 hours or High for 4 hours.
- 6
Serve over Lebanese Rice Pilaf with a dollop of plain yogurt on top.