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.