Spicy Lamb Meatballs in Tomato Sauce

Spicy Lamb Meatballs in Tomato Sauce

4 Reviews
From: EatingWell Magazine March/April 2007

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 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 tablespoons 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 can crushed tomatoes


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a baking sheet with cooking spray.
  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.
  3. Bake the meatballs for 10 minutes. Set aside.
  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.
  5. Add the meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with the remaining 2 tablespoons mint.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat over medium-low.
  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 4 meatballs
  • Per serving: 178 calories; 7 g fat(2 g sat); 2 g fiber; 14 g carbohydrates; 13 g protein; 0 mcg folate; 35 mg cholesterol; 4 g sugars; 236 IU vitamin A; 9 mg vitamin C; 38 mg calcium; 2 mg iron; 275 mg sodium; 333 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 medium-fat meat

Reviews 4

August 17, 2012
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By: EatingWell User
Great mild lamb flavor I made these without the sauce so there were pretty mild. I would have upped the spices and maybe added some heat since I served them with tzatziki sauce. But they had good flavor. My husband who doesn't love lamb really liked these so they work for a variety of palates. I like my meatballs browned so I did finish them in a pan with a little olive oil which probably eliminated the healthy factor! Pros: good flavor, moist, healthy Cons: couldn't get them to brown enough
January 01, 2011
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By: GoodFun-GlutenFree
Awesome These were delicious. They went over really well at our New Year's get together. I thought they had just enough heat - I wouldn't have added any more cayenne. They were easy to prepare and tasted really fresh and delicious. The fresh mint was a really great addition. My husband is excited to have them leftover as meatball sandwiches. They were just awesome!
January 27, 2010
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By: emcooks
I did not make the sauce but the meatballs are tasty. You could add a bit more of the seasonings and be careful not to overcook them. I would make them again.
January 12, 2010
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By: cbradford61
These are very good, although I would add another 1/4 teaspoon of cayenne pepper to give it a little more zip.