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


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.


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

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.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Great mild lamb flavor I made these without the sauce so there were pretty mild. I would have upped the spices and maybe added some heat since I served them with tzatziki sauce. But they had good flavor. My husband who doesn't love lamb really liked these so they work for a variety of palates. I like my meatballs browned so I did finish them in a pan with a little olive oil which probably eliminated the healthy factor! Pros: good flavor moist healthy Cons: couldn't get them to brown enough Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
These are very good although I would add another 1/4 teaspoon of cayenne pepper to give it a little more zip. Read More
Rating: 5 stars
Awesome These were delicious. They went over really well at our New Year's get together. I thought they had just enough heat - I wouldn't have added any more cayenne. They were easy to prepare and tasted really fresh and delicious. The fresh mint was a really great addition. My husband is excited to have them leftover as meatball sandwiches. They were just awesome! Read More
Rating: 5 stars
I loved this dish. I added a little extra salt and red pepper. The lamb really stood out and well balanced by the sauce. Read More