Lamb Meatballs

With Roasted Eggplant Sauce

A lovely Italian Passover dish, from La Cucina Italiana, (April 1998).

Ingredients Directions

Meatballs

  • 3 pounds ground lamb (not too fatty)
  • 1½ tablespoons salt
  • 2/3 tablespoon freshly ground black pepper
  • 2/3 teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 2/3 cup chopped Italian parsley
  • 2/3 cup chopped fresh mint
  • 1 onion, minced
  • 6 cloves garlic, minced
  • 3 tablespoons tomato concentrate
  • 2/3 cup pine nuts (optional)

Sauce

  • 6 eggplants
  • ½ cup extra-virgin olive oil
  • 3 onions, minced
  • 6 cloves garlic, minced
  • 12 plum tomatoes, peeled, seeded, and chopped
  • salt
  • freshly ground black pepper

Prepare the meatballs: Combine all the ingredients until completely mixed. With wet hands, shape into walnut-sized balls.

Prepare the sauce: Preheat the broiler. Pierce the eggplants with a fork; place them on a baking sheet lined with aluminum foil. Broil until tender and the skin is charred all over, turning once, about 15 minutes. Slit the eggplants in half lengthwise and let the steam out. Scoop out the flesh; let it drain in a colander. Meanwhile, heat the olive oil in a deep, wide pan. Brown the meatballs on all sides; you may need to do this in two batches. Stir in the onions and garlic and cook until wilted. Stir in the tomatoes and eggplant, season with salt and pepper (remember that the meatballs are already salty) and cover partially. Simmer 30 minutes, or until the eggplants have formed a thick, rich sauce.

Serve hot, with roasted peppers and artichokes cooked in lemon juice on the side.

Serves: 12

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:53:48 EST