Spicy Lamb Meatballs in Tomato Sauce

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.

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 12

Ingredients

• 12 ounces ground lamb
• 12 ounces 93%-lean ground turkey
• 1 cup fresh whole-wheat breadcrumbs
• 1 large egg white
• 1 cup minced onion, divided
• 6 cloves garlic, minced, divided
• 4 tablespoons chopped fresh mint, divided
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• ½ cup red wine
• ¼ teaspoon cayenne pepper
• 1 28-ounce can crushed tomatoes

Directions

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. Combine lamb, turkey, breadcrumbs, egg white, ½ cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and ¼ 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.
3. Bake the meatballs for 10 minutes. Set aside.
4. Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining ½ cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining ¼ 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.
5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.

Nutritional Information

Per Serving: 183 calories; 8 g fat (3 g sat, 3 g mono); 37 mg cholesterol; 13 g carbohydrate; 14 g protein; 2 g fiber; 243 mg sodium; 330 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.

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