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Lamb Meatballs Recipe (With Roasted Eggplant Sauce)

Here’s a delicious recipe for lamb meatballs with a roasted eggplant sauce:

Ingredients:

For the Lamb Meatballs:

  • 1 pound ground lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh mint
  • 1 small onion, finely minced
  • 3 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for cooking

For the Roasted Eggplant Sauce:

  • 1 large eggplant
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the eggplant is soft and lightly browned. Remove from the oven and let it cool.
  2. In a large mixing bowl, combine all the ingredients for the lamb meatballs: ground lamb, breadcrumbs, Parmesan cheese, minced parsley, minced mint, minced onion, minced garlic, egg, ground cumin, ground coriander, paprika, salt, and pepper. Mix well using your hands.
  3. Form the mixture into small meatballs about 1 inch in diameter.
  4. Heat some olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
  5. In the same skillet, add a little more olive oil if needed. Add the diced onion, minced garlic, and sauté until the onion is soft and translucent for about 3-4 minutes.
  6. Scoop the flesh from the roasted eggplant and add it to the skillet with the onions and garlic. Discard the skin. Stir in the diced tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook the sauce for 10-12 minutes or until it thickens slightly.
  7. Using an immersion blender or a regular blender, puree the sauce until smooth.
  8. Return the meatballs to the skillet with the eggplant sauce, and simmer for another 10 minutes or until the meatballs are cooked through.
  9. For a delicious and flavorful meal, serve lamb meatballs with roasted eggplant sauce over pasta, rice, or crusty bread.

Enjoy your homemade lamb meatballs with roasted eggplant sauce!

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