Lamb and Eggplant Meatballs

1h 50 min 4 servings
  • 1 eggplant
  • 100g Lurpak® Slightly Salted Butter
  • 2 small onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tins chopped tomatoes
  • 175g beef mince
  • 175g lamb mince
  • 75g fresh breadcrumbs
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Zest of 1 lemon
  • 6 sprigs of mint, leaves picked and roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 1 medium egg, lightly beaten

 

Lamb and Eggplant Meatballs

Preparation

  1. Preheat your oven to 190℃/170℃ fan
  2. Cut the aubergine in half and score the flesh. Melt 25g of Lurpak® and brush this over the eggplant. Season with salt and freshly ground black pepper.  Place on a baking tray and cook in the oven for about 30 mins until the flesh is very soft. Spoon the flesh out of the eggplant and set aside in a large bowl.
  3. In a saucepan, with another 25g of the Lurpak sweat the chopped onion and garlic until soft. Remove half and set aside for the meatball mix. Add the tinned tomatoes into the pan with a pinch of salt and cook for half an hour.
  4. Meanwhile, mix together the onions and garlic you set aside, with the eggplant, beef mince, lamb mince, breadcrumbs, all of the spices and dried herps, lemon zest, fresh herbs and the beaten egg, until well combined. Season with salt and pepper. At this point you can gently fry off a little of the mix to taste for flavour and seasoning.
  5. Roll the meatball mixture into 16 even sized balls. Place in an ovenproof dish then cover and surround with the tomato sauce. Dot in the remaining 50g of the Lurpak® and bake in the oven for 30-40 minutes until the meatballs are cooked all the way through. Serve with bread and a salad

 

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