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Spicy Lamb Meatballs in Tomato Sauce

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  12 servings, 4 meatballs each
These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.
12 ounces  ground lamb
12 ounces  93%-lean ground turkey
1 cup  fresh whole-wheat breadcrumbs  (see Tip)
1   large egg white
1 cup  minced onion, divided
6 cloves  garlic, minced, divided
4 tablespoons  chopped fresh mint, divided
1 teaspoon  ground coriander
1/2 teaspoon  ground cumin
1/2 teaspoon  kosher salt, divided
1 tablespoon  extra-virgin olive oil
1/2 cup  red wine
1/4 teaspoon  cayenne pepper
1 28-ounce can  crushed tomatoes

Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
Spicy Lamb Meatballs in Tomato Sauce Recipe at
Preheat oven to 350°F. Coat a baking sheet with cooking spray.

Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.

Bake the meatballs for 10 minutes. Set aside.

Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.

Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings, 4 meatballs each
Calories: 178
Fat. Total: 7g
Protein: 13g
Carbohydrates, Total: 13g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 35mg
Sodium: 275mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Corinne Reviewed: 09/29/2008
Wel what can I say? Just delicious and no further comments.
41 people gave this Cheers. Click here to Cheer this review. Report Violation
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