Spicy Lamb And Turkey Meatballs In Tomato Sauce Ap... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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This recipe looked and sounded good.. something different to serve at our next party.... the recipe and photo are courtesy of Eating Well 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 |
Directions:
1. 1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. 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. 3. Bake the meatballs for 10 minutes. Set aside.
4. 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. 5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
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