• In a large pan, sauté the onion and celery in the oil until soft - about 5 minutes.
• Add the garlic, salt chili flakes and cook, stirring, for a further minute.
• Add the harissa, smoked paprika and cinnamon and cook for a further minute.
• Transfer mixture to a food processor along with the remaining ingredients and pulse lightly - 4 - 5 pulses. You want the mixture to maintain some texture.
• Put the ground turkey in a big bowl. Add the vegetable mixture and breadcrumbs and mix well.
• Add in the molasses and mix well.
• Refrigerate for at least 1/2 hour and up to overnight.
• Take small spoonfuls of the mixture, and roll into compact balls. Place on a baking tray.
• Preheat oven to 325 degrees.
• Cook the meatballs for 10 - 12 minutes. Turn the oven to low broil and broil for 5 more minutes. Remove from oven and set aside.

For the sauce

• In a medium pot, sauté the garlic over low heat for 1 - 2 minutes. Add the salt and smoked paprika and stir well. Add the cinnamon stick, harissa, bay leaf, beet sugar, tomatoes and water and bring to a boil.
• Reduce heat to a simmer, add the mushrooms and cook, uncovered, for approx 30 minutes, or until sauce has thickened nicely.
• Add the lemon and check for seasoning.
• Finish by adding the meatballs into the sauce - both to reheat the meatballs and to draw out some of there flavor for the sauce.
• Serve and enjoy!