Lamb Meatballs with Eggplant and Chickpeas
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutesThis is so good and so easy to make. I usually make the meatballs a day ahead and roast them in the oven. I make the tomato/eggplant sauce a day ahead then add the meatballs hot out of the oven to the sauce and allow to cook together. Once cooled, it goes in the refrigerator till I am ready to slowly reheat and serve. You can easily do it in one day if you like. I just like having options as life gets busy. The flavors are out of this world and serve with green beans and naan bread, you have a perfect meal. You can even serve it on top of rice, couscous, polenta or orzo pasta.
Ingredients
1 lb ground lamb
1/2 cup panko crumbs
1 lg egg, beaten
1 Tablespoon raw el hanout
2 teaspoons grated lemon zest
2 garlic cloves, minced
1 teaspoon table salt
2 Tablespoon olive oil
- Eggplant Tomato Sauce
1 lb globe eggplant, cut into 1/2 inch cubes
1 onion, chopped
4 garlic cloves, minced
1 Tablespoon raw el hanout
1 teaspoon table salt
1 lg can crushed tomatoes (28oz)
1 can chickpeas rinsed (15oz) or dried chickpeas soaked overnight then simmered for 1 hour and drained
3/4 cup golden raisins
1/2 cup water
1/2 cup green olives
1/4 cup harissa
2 teaspoons lemon zest
1/2 cup fresh chopped cilantro, divided
1/2 cup coarsely chopped mint, divided
Meatballs
- Combine all the ingredients except for the olive oil in a bowl. Mix well to combine and roll into about 12-16 equal balls. Place in an oiled baking dish.
- Bake for about 10 minutes or when a digital instant read thermometer is inserted, the temp reads 160+. Remove once browned in areas and fragrant.
- Eggplant Tomato Sauce
- Heat a lg Dutch oven with oil, add the onions and cook for 5 minutes over med heat, add the garlic and stir until fragrant. Add the eggplant and stir frequently for about 10 minutes. Stir in the tomato sauce, water, chickpeas, raisins, olives, harissa,and lemon zest. Combine well.
- Nestle the meatballs back into the pot and cook for about 10 minutes until meatballs register 160. Cook for about 10 more minutes. OR stop here and allow to cool. Reheat later in the day or the next day.
- Garnish with fresh chopped cilantro and mint.
