Spicy Lamb Meatballs in Tomato Sauce

  • Active Time 45m
  • Total Time 1h 15m

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.

ingredients

  • 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.

directions

Preheat oven to 350 degrees 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 Publisher. All rights reserved.

RecID 9153

nutrition information per serving

178 calories; 7g total fat; 2g total saturated fat; 35mg cholesterol; 275mg sodium; 13g carbohydrates; 2g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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