I love lamb, and once in a while I enjoy it in small, spherical portions.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h55m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g
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