Little Yummy Meatballs

5.0/5 rating (2 votes)


  • 1 pound ground lamb
  • 1 pound ground turkey
  • 1 large egg
  • 1 small onion, minced, divided
  • 6 cloves garlic, minced, divided
  • 4 tablespoons of chopped fresh mint, divided
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt, divided
  • 1 cup low sodium chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1 28-ounce can crushed tomatoes


  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Combine lamb, turkey, egg, 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.

  2. Bake the meatballs for 10 minutes. Set aside.

  3. 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, chicken broth, 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.

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

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