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.

Makes 12 servings, 4 meatballs each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 178 calories; 7 g fat (2 g sat, 3 g mono); 35 mg cholesterol; 14 g carbohydrate; 13 g protein; 2 g fiber; 275 mg sodium; 333 mg potassium.

Nutrition bonus: Vitamin C (15% daily value).

1 Carbohydrate Serving

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

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.

Tasty, and easy to make. These were great with the other tapas dishes from the article.

Raedia