Lamb Meatballs

Lamb Meatballs Recipe
Oxmoor House
Lemon zest adds a nice bright lift to the spicy sauce and complements the Greek inspired flavors of these meatballs.

Yield:

14 servings (serving size: 2 meatballs and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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