Spicy Lamb Meatballs in Tomato Sauce
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 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
- Preheat oven to 350°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.
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.
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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- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 2007
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