Spicy Lamb Meatballs By Eating Well From Giant Eagle
These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.
• 12 oz. ground lamb
• 12 oz. 93%-lean ground turkey (Nature's Basket)
• 1 cup fresh whole-wheat breadcrumbs (see Tip)
• 1 large egg white
• 1 cup minced onion, divided
• 6 clove garlic, minced, divided
• 4 Tbsp. chopped fresh mint, divided
• 1 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt, divided
• 1 Tbsp. extra-virgin olive oil
• 1/2 cup red wine
• 1/4 tsp. cayenne pepper
• 1 crushed tomatoes
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
Bake the meatballs for 10 minutes. Set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs. Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.