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1 ¼ Hours with some down time
3 slices bread food processed for breadcrumbs (gluten free if needed)
12 oz ground buffalo or 96% lean beef
12 oz ground turkey
1 large egg white
1 cup minced onion, divided
4 tablespoons chopped fresh mint, divided
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
6 cloves garlic minced, divided
½ cup red wine
1 28 oz can crushed tomatoes
1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
2. Combine lamb, turkey, breadcrumbs, egg white, ½ cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and ¼ teaspoon salt in large bowl. Gently mix to combine. Shape into 48 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 ½ cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining ¼ 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.
Makes 12 servings, 4 meatballs each. Freezes well.
Per Serving: 178 calories; 7g fat (2g saturated, 3g mono); 35mg cholesterol; 14g carb; 13g protein; 2g fiber; 275mg sodium; 333mg potassium
Exchanges: 1.5 fat; 1 carb; 2 proteins |
