Lamb Meatballs

By nanarose

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

Ingredients

• 1/4 cup grated onion, drained
• 1/4 cup dried currants
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 large egg
• 2 tablespoons chopped fresh mint
• 1/2 pound ground lamb
• 1/2 pound ground turkey
• 3/4 cup fresh breadcrumbs
• 1 tablespoon olive oil
• Cooking spray
• 1 (24-ounce) jar spicy red pepper pasta sauce
• 1 teaspoon grated lemon rind

Details

Servings 14
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 9 ingredients in a large bowl. Add lamb, turkey, and breadcrumbs; stir well. Shape into 28 (1-inch) meatballs.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan. Cook 2 minutes on each side or until browned. Transfer meatballs to a 4-quart electric slow cooker coated with cooking spray.

3. While meatballs cook, combine pasta sauce and lemon rind in a medium bowl. Pour sauce over meatballs. Cover and cook on HIGH for 2 hours or until meatballs are done.