Name: Lamb and mint meatballs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 500 g lamb mince; 1 cup stale breadcrumbs; 1/4 cup chopped fresh mint leaves, plus 2 Tbsp fresh small leaves, extra; 1 egg, lightly beaten; 1 medium onion, grated; 2 cloves garlic, crushed; 1/4 cup olive oil; 1 large eggplant, cut into 3cm cubes; 1 1/2 cups risoni pasta; 2 2/3 cups bottled tomato passata; 1 1/2 cups chicken stock; 125 g feta, crumbled

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!

Skip to Recipe

Serves 4

Prep

35M

Cook

15M

Total

50M

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Ingredients

500 g lamb mince

1 cup stale breadcrumbs

1/4 cup chopped fresh mint leaves, plus 2 Tbsp fresh small leaves, extra

1 egg, lightly beaten

1 medium onion, grated

2 cloves garlic, crushed

1/4 cup olive oil

1 large eggplant, cut into 3cm cubes

1 1/2 cups risoni pasta

2 2/3 cups bottled tomato passata

1 1/2 cups chicken stock

125 g feta, crumbled

Method

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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