Moroccan Slow-Cooker Turkey Meatballs

I have serious doubts about how authentic (or not) meatballs are as a Moroccan staple. Including the dried apricots and the spice mix give these turkey meatballs (the poultry, not the country!!) a bit of 'Moroccanish flavor'.

Ingredients
2 lbs ground turkey
½ C bread crumbs
2 T heavy cream
¾ C chopped fresh parsley (or mix of parsley & cilantro)
3 garlic cloves
½ tsp each: cinnamon, cloves, nutmeg
1 T paprika
¼ tsp cayenne
1 14oz can diced tomatoes
½ C chicken broth
½ C chopped, dried apricots
1 small onion, minced or grated
¼ C pomegrante molasses
2 T lemon juice
2-3 scallions
salt & pepper

Directions
In a large bowl, combine turkey, bread crumbs, heavy cream, 1 clove garlic - minced, ½ cup chopped parsley (or parsley-cilantro mix), 2 teaspoons paprika, ¼ teaspoon each cinnamon, cloves, nutmeg and cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.

In slow cooker, combine tomatoes, chicken broth, apricots, onion, 2 garlic cloves - crushed or minced, 1-2 tablespoons pomegranate molasses, lemon juice, 1 teaspoon paprika, ¼ teaspoon each cinnamon, cloves and nutmeg, remaining chopped parsley, ½ teaspoon salt, ¼ teaspoon black pepper. Stir.

Roll turkey mixture into 1-1½ inch metballs; place gently in sauce in slow cooker. Cover; cook on high at least 3 hours.

Before serving, drizzle meatballs with remaining pomegranate molasses and garnish with thinly sliced scallions.