Ingredients

• 12 ounces ground lamb
• 12 ounces 93%-lean ground turkey
• 1 cup fresh whole-wheat breadcrumbs, (see Tip)
• 1 large egg white
• 1 cup minced onion, divided
• 6 cloves garlic, minced, divided
• 4 tablespoon chopped fresh mint, divided
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1/2 cup red wine
• 1/4 teaspoon cayenne pepper
• 1 28-ounce c crushed tomatoes

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat a baking sheet with cooking spray.

Step 2

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.

Step 3

Bake the meatballs for 10 minutes. Set aside.

Step 4

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.

Step 5

Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.