Lamb and mint meatballs

Juicy lamb meatballs are cooked in risoni and passata in this nourishing recipe, which makes a mouth-watering winter meal. Sprinkle with feta and mint to take it to new heights of flavour!
Lamb and mint meatballs

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1.Combine mince, breadcrumbs, chopped mint, egg, onion and garlic in a medium bowl; season well. Roll ¼-cup measures of mixture into balls.
2.Heat half the oil in a large heavy-based frying pan. Cook meatballs, shaking pan occasionally, for 3 minutes or until browned all over. Remove from pan with a slotted spoon.
3.Heat remaining oil in same pan over medium-high heat; cook eggplant for 4 minutes or until golden brown.
4.Return meatballs to pan with risoni, passata and stock; stir to combine. Bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 15 minutes or until risoni is tender.
5.Serve meatball mixture topped with feta and extra mint leaves.

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