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Lamb Meatballs

Oxmoor House
Yield 14 servings (serving size: 2 meatballs and about 2 tablespoons sauce)
Lemon zest adds a nice bright lift to the spicy sauce and complements the Greek inspired flavors of these meatballs.

Ingredients

  • 1/4 cup grated onion, drained
  • 1/4 cup dried currants
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 large egg
  • 2 tablespoons chopped fresh mint
  • 1/2 pound ground lamb
  • 1/2 pound ground turkey
  • 3/4 cup fresh breadcrumbs
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 (24-ounce) jar spicy red pepper pasta sauce
  • 1 teaspoon grated lemon rind

Nutrition Information

  • calories 134
  • caloriesfromfat 0.0 %
  • fat 6.3 g
  • satfat 2.1 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 9.6 g
  • carbohydrate 10 g
  • fiber 1.3 g
  • cholesterol 37 mg
  • iron 0.7 mg
  • sodium 190 mg
  • calcium 31 mg

How to Make It

  1. Combine first 9 ingredients in a large bowl. Add lamb, turkey, and breadcrumbs; stir well. Shape into 28 (1-inch) meatballs.

  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan. Cook 2 minutes on each side or until browned. Transfer meatballs to a 4-quart electric slow cooker coated with cooking spray.

  3. While meatballs cook, combine pasta sauce and lemon rind in a medium bowl. Pour sauce over meatballs. Cover and cook on HIGH for 2 hours or until meatballs are done.

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