Lamb Meatballs With Eggplant Mash Recipes

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE

Steps:

• 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.

EGGPLANT MEATBALLS WITH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
• Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
• Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
• While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.

CRISPY LAMB MEATBALLS WITH CHICKPEAS AND EGGPLANT

Steps:

• Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.
• Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 12 meatballs.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs - work in batches if your skillet can't comfortably fit them all without crowding - and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.
• Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.
• Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won't exactly crisp; you're just looking to take the edge off and get them nicely seasoned.)
• Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE

Steps:

• Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
• While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
• Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
• Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
• Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
• Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
• Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

Steps:

• Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
• Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
• Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.