Start by grabbing your trusty vegetable peeler and sneakily use it to strip the lime of its outer layer—just don’t let the veggies find out that you used the peeler on fruit!

Toss those lime strips into your slow cooker and save the juicy part for later.

Next, add some garlic and a splash of water (a quarter cup should do).

In a bowl, whip up a concoction of herbs, yogurt, turmeric, two teaspoons of salt, and one teaspoon of black pepper.

Now comes the fun part: get your hands in there to mix in the meat.

Shape this mixture into eight balls—that’s two walks if you’re playing baseball—and arrange them neatly in your slow cooker.

Add cherry tomatoes on top with an extra sprinkle of salt and pepper for good measure.

Cover it all up and let it cook on low for about four hours while you relax or pretend you’re doing something productive.

When it’s done, plate those meatballs like they’re going to be judged by Gordon Ramsay himself.

Toss out the garlic and lime strips—they’ve done their duty.

Now grab that potato masher (shh… no potatoes involved) to mash most of those tomatoes right in there.

Squeeze some lime juice into your masterpiece because why not?

Season with salt, pepper, and just a pinch of sugar to sweeten things up against those tart tomatoes.

Finally, crown each meatball with some mashed tomatoes and broth along with fresh herbs for that gourmet touch.

Serve alongside crusty bread that’s perfect for soaking up every last drop—because who needs manners when there’s deliciousness at stake?

EAT IT!