Spicy Lamb Meatballs in Tomato Sauce

6 Ratings
  • 5 2
  • 4 4
  • 3 0
  • 2 0
  • 1 0

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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, March/April 2007

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Recipe Summary test

total:
1 hr 15 mins
Servings:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

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  • 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

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.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Serving Size:
4 meatballs
Per Serving:
178 calories; protein 13g; carbohydrates 14g; dietary fiber 2g; sugars 4g; fat 7g; saturated fat 2g; cholesterol 35mg; vitamin a iu 236IU; vitamin c 9mg; calcium 38mg; iron 2mg; potassium 333mg; sodium 275mg.
Exchanges:

1/2 medium-fat meat
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