There are never enough good ways to eat a meatball. They're delightful and often self-sufficient. This recipe calls for lamb and turkey as the combination works amazingly well. Enjoy!
Prep Time: 40 Minutes
Cook Time: 45 Minutes
- 12 oz Ground Lamb (or Lamb Ground Blend)
- 12 oz Ground Lean Turkey
- 1 cup Fresh Whole-Wheat Breadcrumbs (see tip)
- 1 Large Egg White
- 6 Cloves Garlic, Minced, Divided
- 4 tbsp Chopped Fresh Mint, Divided
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1/2 tsp Kosher OR Sea Salt, Divided
- 1 tbsp Extra Virgin Olive Oil
- 1/2 cup Red Wine
- 1/4 tsp Cayenne Pepper
- 1 28 oz Can Cushed Tomatoes
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 tbsp mint, coriander, cumin and 1/4 tsp salt in large bowl.
Gently mix to combine.
Shape into 48 little meatballs, about 1 tbsp each.
Place on prepared baking sheet.
Bake the meatballs for 10 minutes.
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 tsp 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 tbsp mint.
Tips and 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.