Recipe: Lamb Meatballs with Eggplant Tomato Sauce

Added: 10.01.11 | Views: 2,720 | |
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Ingredients

  • For the sauce:
  • 1 eggplant, cubed
  • 2 tablespoons olive oil
  • 1/3 cup minced onion
  • red pepper flakes to taste
  • salt and freshly ground black pepper to taste
  • 1 cup marinara sauce
  • 1½ cups chicken broth
  • 1 tablespoon fresh mint, chiffonade
  • For meatballs:
  • 1 large egg
  • 1½ tablespoons plain Greek yogurt
  • 1/4 cup plain breadcrumbs
  • 1½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground coriander
  • 4 cloves finely minced garlic
  • ¼ cup finely minced onions
  • 1 pound ground lamb

Instructions

Step 1

Cut off the ends of the eggplant, peel and cut it into cubes.
Put them with a little splash olive oil and some salt in a saute pan over high heat. Cook until collapsed. Add 1/3 cup minced onion, Give it a stir. Add some red pepper flakes. Give it a stir. Reduce the heat to medium. Cook for 3-4 minutes or until soften.

Step 2

Add 1 cup marinara sauce and 1½ cups chicken broth. Turn the heat to medium low. Simmer for about 30 minutes.

Step 3

Add 1 large egg,
1½ tablespoons plain Greek yogurt,
and 1/4 cup plain breadcrumbs in a large bowl. Mix well.
Add 1½ teaspoon kosher salt,
1 teaspoon freshly ground black pepper,
1 teaspoon cumin,
½ teaspoon cinnamon,
¼ teaspoon ground coriander,
4 cloves finely minced garlic,
¼ cup finely minced onions,
and 1 pound ground lamb. Mix well.

Step 4

Use a scoop or your hand to make the mixture into balls. Place the balls on a mat in a baking sheet. Cook at 450F for 10 minutes in an oven.

Step 5

Put the cooked meatballs in the simmering sauce. Simmer on low heat for 30-45 minutes.

Step 6

Dice some rolled mint leaves. Garnish them on the meatball.