Recipe Details
Ingredients
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1eggplant, cubed
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2tablespoonsolive oil
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salt and freshly ground black pepper to taste
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⅓cupfinely minced onion
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1pinchcrushed red pepper flakes, or to taste
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1 ½cupschicken broth
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1cupmarinara sauce
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¼cupplain dry bread crumbs
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1large egg
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1 ½tablespoonsGreek yogurt
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¼cupfinely minced onion
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4clovesgarlic, finely minced
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1 ½teaspoonskosher salt
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1teaspoonfreshly ground black pepper
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1teaspoonground cumin
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½teaspoonground cinnamon
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¼teaspoonground coriander
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1poundground lamb
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1/4teaspooncayenne pepper, or to taste
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1tablespoonchopped fresh mint
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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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.
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Mix in 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
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Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.
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Form lamb mixture into small meatballs and transfer to the prepared baking sheet.
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Bake in the preheated oven until browned but still pink inside, about 10 minutes.
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Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).
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Garnish meatballs and sauce with mint to serve.
Chef’s Note:
You can add more stock or water to the sauce if it becomes dry while simmering.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories420 | |
% Daily Value * | |
Total Fat 26g |
34% |
Saturated Fat 8g |
42% |
Cholesterol 124mg |
41% |
Sodium 1284mg |
56% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 7g |
24% |
Total Sugars 8g |
|
Protein 25g |
50% |
Vitamin C 11mg |
12% |
Calcium 84mg |
6% |
Iron 3mg |
19% |
Potassium 808mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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