Ingredients for - Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
How to cook deliciously - Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
1. Stage
Preheat the oven to 450 degrees F (230 degrees C).
2. Stage
Line a baking sheet with parchment paper or silicone baking mats.
3. Stage
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.
4. Stage
Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
5. Stage
Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
6. Stage
Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
7. Stage
Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
8. Stage
Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
9. Stage
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.
10. Stage
Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
11. Stage
Garnish with chopped fresh mint.
