Lemon zest adds a nice bright lift to the spicy sauce and complements the Greek inspired flavors of these meatballs.
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
1 (24-ounce) jar spicy red pepper pasta sauce
1 teaspoon grated lemon rind
How to Make It
Combine first 9 ingredients in a large bowl. Add lamb, turkey, and breadcrumbs; stir well. Shape into 28 (1-inch) meatballs.
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.
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.