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.