Lamb Meatballs

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 0.0%
  • Fat: 6.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.6g
  • Carbohydrate: 10g
  • Fiber: 1.3g
  • Cholesterol: 37mg
  • Iron: 0.7mg
  • Sodium: 190mg
  • Calcium: 31mg

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. 1. Combine first 9 ingredients in a large bowl. Add lamb, turkey, and breadcrumbs; stir well. Shape into 28 (1-inch) meatballs.
  2. 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. 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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