Ingredients
1/4
cup finely chopped onion
1/4
cup dried currants
2
tablespoons chopped fresh mint leaves
1/2
teaspoon ground cumin
1/4
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1/4
teaspoon crushed red pepper flakes
2
cloves garlic, finely chopped
1
egg
1/2
lb ground lamb
1/2
lb ground turkey
3/4
cup soft bread crumbs (about 1 slice bread)
1
tablespoon olive oil
1
jar (24 oz) spicy red pepper tomato pasta sauce
1
teaspoon grated lemon peel
Preparation
Spray 4-quart slow cooker with cooking spray. In large bowl, mix onion, currants, mint, cumin, allspice, cinnamon, pepper flakes, garlic and egg. Add lamb, turkey and bread crumbs; mix well. Shape into 28 (1-inch) balls.
In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil 2 minutes on each side or until browned. Spoon meatballs into slow cooker.
In medium bowl, stir together pasta sauce and lemon peel. Pour over meatballs.
Cover; cook on High heat setting 2 hours or until meatballs are thoroughly cooked and no longer pink in center.
