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


Credit: Oxmoor House

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking Light Slow Cooker Tonight

Nutrition Facts

134 calories; 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.