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Spicy Lamb Meatballs in Tomato Sauce

http://www.eatingwell.com/recipes/spicy_lamb_meatballs_in_tomato_sauce.html

From EatingWell:  March/April 2007

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.

12 servings, 4 meatballs each | Active Time: 45 minutes | Total Time: 1 1/4 hours

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

Preparation

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. 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.
3. Bake the meatballs for 10 minutes. Set aside.
4. 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.
5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.

Nutrition

Per serving : 178 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 35 mg Cholesterol; 13 g Carbohydrates; 13 g Protein; 2 g Fiber; 275 mg Sodium; 333 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.

• 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.