Description
Mediterranean lamb meatballs dance with a fiery eggplant-tomato sauce, creating a bold culinary adventure. Spicy, rich flavors blend seamlessly, inviting you to savor each delectable bite of this irresistible dish.
Ingredients
Scale
Meat and Protein:
- 1 pound ground lamb
- 1 egg
Herbs and Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
Additional Ingredients:
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 medium eggplant, peeled and diced
- 1 can (14.5 ounces/414 grams) diced tomatoes
- 1 tablespoon tomato paste
Instructions
- Prepare the lamb mixture by thoroughly blending ground lamb with breadcrumbs, Parmesan, parsley, egg, garlic, cumin, coriander, salt, and pepper until uniformly combined.
- Shape the meat mixture into compact, uniform morsels approximately one inch in diameter, ensuring consistent size for even cooking.
- Warm olive oil in a large skillet over medium-high heat (around 375°F), creating a sizzling surface for browning meatballs.
- Carefully place meatballs into the hot skillet, rotating periodically to achieve a golden-brown exterior on all surfaces, approximately 6-8 minutes.
- Transfer browned meatballs to a separate plate, preserving the flavorful skillet drippings for the sauce.
- Add diced eggplant to the same skillet, sautéing for roughly 5 minutes until the vegetable becomes tender and slightly caramelized.
- Introduce diced tomatoes, tomato paste, paprika, and red pepper flakes into the skillet, stirring to create a robust, aromatic sauce.
- Gently return meatballs to the simmering sauce, covering the skillet and allowing them to cook thoroughly for 15 minutes.
- Remove from heat, garnish with fresh basil, and fine-tune seasoning with additional salt and pepper as desired.
Notes
- Meatball Moisture Magic: Soak breadcrumbs in milk before mixing to create ultra-tender and juicy lamb meatballs that won’t dry out during cooking.
- Eggplant Prep Pro: Salt diced eggplant and let sit for 15 minutes to draw out excess moisture, ensuring a more concentrated and less watery sauce.
- Spice Customization: Adjust red pepper flakes for heat preference, using less for mild palates or more for adventurous spice lovers who enjoy a serious kick.
- Make-Ahead Masterpiece: These meatballs freeze beautifully, so prepare a double batch and store for quick future meals that taste just as delicious when reheated.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg