Ingredients Jump to Instructions ↓

  1. 12 ounce(s) ground lamb 12 ounce(s) 93%-lean ground turkey 1 cup(s) fresh whole-wheat breadcrumbs , (see Tip) 1 large egg white 1 cup(s) minced onion , divided 6 clove(s) garlic , minced, divided 4 tablespoon(s) chopped fresh mint , divided 1 teaspoon(s) ground coriander 1/2 teaspoon(s) ground cumin 1/2 teaspoon(s) kosher salt , divided 1 tablespoon(s) extra-virgin olive oil 1/2 cup(s) red wine 1/4 teaspoon(s) cayenne pepper 1 cup(s) crushed tomatoes

Instructions Jump to Ingredients ↑

  1. 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.


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