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Turkish Lamb and Pine Nut Balls

1 1/2 lb Lamb, ground
1/2 c Potatoes, mashed
1 Eggs
1/3 c Pine nuts
3 tb Currants
2 tb Parsley
1/4 ts Allspice, ground
2 Garlic cloves, crushed
1 tb Oil
1 md Onions, chopped
8 oz Prego
1/4 c Wine, red


Mix lamb, potatoes, egg, nuts, currants, parsley, allspice, and garlic together well; salt and pepper to taste. Shape into 1-1/4" balls. Heat oil in large frying pan. Brown meat balls on all sides. Transfer to slow cooker. Add onion to frying pan. Sauté until limp and glazed. Add Prego and wine. Bring to boil. Pour over meat balls. Cover. Cook on low (200) 1-1/2 to 2 hours.

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