by Christine (Browns Mills, NJ, USA)

Sweet and Sour Turkey Meatballs with Pomegranate

2 pounds ground turkey
½ c. cilantro leaves
4 slices pepper bacon
2 tsp. kosher salt
1 tsp. white pepper
1 large egg
1/4 c. Italian-seasoned bread crumbs
1 jar (8 oz.) medium or hot taco sauce
1 can (15 oz.) dicd tomatoes, drained
1 jar (18 oz.) apricot preserves
1/2 c. pomegranate molasses
1 c. pomegranate juice
1/2 c. pomegranate arils

In a food processor, combine turkey, bacon, cilantro, egg, breadcrumbs,salt and pepper; process until turkey is a thick paste and bacon is finely minced. Form mixture into 1 inch meatballs with wet hands; place on a large plate in 1 layer, and refrigerate 30 minutes to firm.
Pour taco sauce, tomatoes, apricot preserves, and pomegranate molasses and juice into the bowl of a crock pot, and turn it to High. Add meatballs into sauce, stirring gently to coat them all, then cover and cook on High for 3 hours. Check a meatball to make sure they’re cooked through. Spoon meatballs and sauce into a serving bowl, garnish with fresh arils and cilantro leaves and pass toothpicks for guests.