little lamb meatballs in a spicy eggplant tomato sauce

Ingredients

• Servings: 4
• 1 eggplant, cubed
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1/3 cup finely minced onion
• 1 pinch crushed red pepper flakes, or to taste
• 1 1/2 cups chicken broth
• 1 cup marinara sauce
• 1/4 cup plain dry bread crumbs
• 1 large egg
• 1 1/2 tablespoons greek yogurt
• 1/4 cup finely minced onion
• 4 cloves garlic, finely minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 pound ground lamb
• cayenne pepper to taste
• 1 tablespoon chopped fresh mint

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat the oven to 450 degrees f (230 degrees c).
• line a baking sheet with parchment paper or silicone baking mats.
• combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. cook and stir until eggplant begins to soften, about 5 minutes.
• mix in minced onion and red pepper flakes. reduce heat to medium; cook and stir until onion softens, 4 minutes.
• stir in chicken broth and marinara sauce. reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
• whisk bread crumbs, egg, and greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
• mix onions, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
• crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
• form lamb mixture into small meatballs and transfer to prepared baking sheet. place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
• remove meatballs from the oven and stir into simmering sauce. simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
• garnish with chopped fresh mint.