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Lamb Meatballs in Spicy Eggplant Sauce

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PREP TIME
25 min
COOKING TIME
90 min
TOTAL TIME
115 min
SERVINGS
4 servings
Dinner
Lamb Meatballs in Spicy Eggplant Sauce
Ingredients
  • 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
Instructions
1
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). To prepare the baking sheet, line it with parchment paper or a silicone mat to prevent sticking.
2
In a large skillet over medium-high heat, combine sliced eggplant, olive oil, salt, and black pepper. Stir occasionally as the eggplant begins to soften after about 5 minutes.
3
Meanwhile, add a quarter cup of finely chopped onion and red pepper flakes to the skillet. Reduce heat to medium; cook and stir until the onion is softened, approximately 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low; let the mixture simmer until it has reduced by half, roughly 30 minutes.
4
Separately, combine bread crumbs, egg, and Greek yogurt in a large bowl. Whisk until the bread crumbs absorb all the liquid, taking about 3 minutes. Add a quarter cup of chopped onion, minced garlic, kosher salt, black pepper, cumin, cinnamon, and coriander. Mix well until combined. Crumble in lamb; sprinkle with cayenne pepper.
5
Form the lamb mixture into small meatballs and transfer them to the prepared baking sheet.
6
Bake in the preheated oven until browned but still pink inside, approximately 10 minutes.
7
Remove meatballs from the oven and stir them into the simmering sauce. Simmer over low heat until the sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. Use an instant-read thermometer inserted into the center of a meatball; it should read 160 degrees Fahrenheit (72 degrees Celsius).
8
Garnish the meatballs and sauce with fresh mint leaves to serve.