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How to Make Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce - A Step-by-Step Guide

Little lamb meatballs in a spicy eggplant tomato sauce is a comforting and flavorful dish that is sure to delight your tastebuds. This recipe combines tender and juicy lamb meatballs with a rich and aromatic sauce made from spicy eggplant and tomatoes, creating a dish that is perfect for a cozy night in or a special dinner with friends and family.

The star of this recipe is the succulent lamb meatballs, which are seasoned with a blend of flavorful herbs and spices that complement the ...

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Ingredients

  • 1 eggplant, cubed
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • ⅓ cup finely minced onion
  • 1 pinch crushed red pepper flakes, or to taste
  • 1 ½ cups chicken broth
  • 1 cup marinara sauce
  • ¼ cup plain dry bread crumbs
  • 1 large egg
  • 1 ½ tablespoons Greek yogurt
  • ¼ cup finely minced onion
  • 4 cloves garlic, finely minced
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • 1 pound ground lamb
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon chopped fresh mint

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • 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 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  • Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.
  • Form lamb mixture into small meatballs and transfer to the prepared baking sheet.
  • Bake in the preheated oven 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 and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).
  • Garnish meatballs and sauce with mint to serve.

    • Nutrition

    420 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 124mg
    • Sodium: 1284mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 25g
    • Vitamin C: 11mg
    • Calcium: 84mg
    • Iron: 3mg
    • Potassium: 808mg

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