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Spicy Lamb Meatballs in Tomato Sauce

March/April 2007

Your rating: None Average: 4 (23 votes)

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.



READER'S COMMENT:
"I did not make the sauce but the meatballs are tasty. You could add a bit more of the seasonings and be careful not to overcook them. I would make them again. "
Spicy Lamb Meatballs in Tomato Sauce Recipe

Makes: 12 servings, 4 meatballs each

Active Time:

Total Time:

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.

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.

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.

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

Carbohydrate Servings: 1

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


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