Turkey Meatball "tajine"

You don't need a traditional tajine for this dish. (But if you do by all means use it). Sweetgrass ground turkey really provides a flavor all its own in this dish. It stands up to all the flavors in this dish, which to me is a sign of quality meat!

1 lb Sweetgrass ground turkey
1/2 The Farm B/B onion, diced
1 garlic clove, minced (the Farm B/B or Russia Corner)
2 tsp ground cumin
1 tsp  ground turmeric
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 egg (Sweetgrass, JFF, Mountain View or Wintergrass)
1/2 c fresh bread crumbs
1 tbsp oil
1 c Turkey stock (your own of course. Can use chicken or veggie)
1 c dried apricots, sliced
1/2 c goji berries (raisins, currants or cranberries are nice too)
1 c cooked chick peas

couscous, quinoa or rice

In a large bowl mix together turkey, onion, garlic, cumin, turmeric, cinnamon , s/p, egg and bread crumbs. Allow to stand for 30 minutes.

In a large skillet heat oil over medium heat. Form turkey mixture into 15 meatballs. Saute in skillet letting them just golden then turn. Add in stock, chick peas, and fruit. Bring to a boil. Reduce to a simmer and cover for 20-30 minutes. Serve over couscous, rice or quinoa.

(if you are doing this in a tajine. Place fruit and chickpeas in bottom of tajine. Form meatballs and arrange on top, stacking as needed. Pour stock over and place cone on top. Place in a cold oven. Turn heat to 325 degrees F and bake for 30-40 minutes.