Ingredients
Almond meatballs
Lemon aioli
Method
Almond meatballs
1.Heat a large frying pan over moderate heat. Spray eggplant with oil. Cook eggplant, in batches, for 2-3 minutes each side or until browned and tender. Cool. Chop eggplant finely. then place in a large bowl. Wipe trying pan clean.
2.Add mince. carrot. breadcrumbs. parsley. almond meal and egg to eggplant; using hands. Mix well to combine. Shape mixture into 18 balls. Place on a plate; cover with plastic food wrap. Chill for 15 minutes.
3.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
4.Make lemon aioli: Combine all ingredients and 1 tablespoon water in a small bowl. Season with salt.
5.Heat frying pan over moderate heat. Spray meatballs with oil. Cook and turn, in batches, for 3-5 minutes or until browned. Transfer to prepared tray. Bake for 12-15 minutes or until cooked. Serve meatballs with aioli.
To make your own almond meal, blend or process blanched almonds until reached a fine powder. For best results, use beef mince that is not too lean or the meatballs will be dry.
Note