Spanish Style Meatballs in Tomato Sauce

This is a tapas dish that we had a few times while in Spain. They are so juicy and delicious that I could not stop eating them. What I have tried to do is to alter the recipe to make it healthier, low in calories, yet still flavorful and juicy. I feel that you don't need any added carbs like pasta, rice or bread to accompany these meatballs but if you feel like you can't do without them, then go right ahead! :)

Makes: 5 servings

Calories: About 185 per serving (with an equal balance of carbs and protein and a high content of vitamin C).

12 oz lean ground lamb or beef

12 oz lean ground turkey or chicken

1 cup whole wheat bread crumbs

1 egg white

1 cup finely chopped onion - divided into 2 equal portions

6 finely chopped garlic cloves - divided into 2 equal portions

4 tablespoons fresh chopped mint - divided into 2 equal portions

1 tsp ground coriander

1/2 tsp ground cumin

salt, to taste

1 tbsp olive oil

1/2 cup beef or chicken stock

1 tbsp rice vinegar (or regular white vinegar)

1/4 tsp (or less) red chili powder

1 28 oz can crushed tomatoes (or whole peeled tomatoes that u can crush yourself in a bowl)

1/4-1/2 tsp Harrisa paste- optional (This is a paste made out of tomatos and chilies and you can find it in a tube at major supermarkets).

Cooking spray

Preheat oven to 350F and lightly coat a baking sheet with cooking spray.

Mix together the lamb (or beef), turkey (or chicken), bread crumbs, egg white, one portion each of onions, garlic and mint, coriander, cumin and salt. Make about 15-17 equal potions, form them into meatballs and place on the baking sheet. Spray with a very light coating of cooking oil and place in the oven for about 10 minutes. Remove from the oven and put aside.

In a separate saucepan, heat the olive oil over medium heat. Add the remaining onions and saute till golden, making sure not to over cook or burn them. Then, add the garlic, stock, vinegar, salt and chili powder. Simmer on medium-low heat for 3-5 minutes and then add the tomatoes and harrisa paste, reduce heat to low and let it simmer partially covered for about 20 minutes.

Add the meatballs into the sauce and cook until heated through (about 5 minutes). Garnish with mint and serve hot.