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

Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

134 calories; calories from fat 0%; fat 6.3g; saturated fat 2.1g; mono fat 2.3g; poly fat 0.4g; protein 9.6g; carbohydrates 10g; fiber 1.3g; cholesterol 37mg; iron 0.7mg; sodium 190mg; calcium 31mg.
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