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My review
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
Chef John
"I love lamb, and once in a while I enjoy it in small, spherical portions."
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Ingredients
1 h 55 m servings 426 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 450 degrees F (230 degrees C).
- Line a baking sheet with parchment paper or silicone baking mats.
- 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.
- Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
- Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
- Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
- Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
- Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
- 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.
- Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
- Garnish with chopped fresh mint.
Footnotes
- Cook's Note:
- Add more stock or water to sauce if it appears to be getting dry while simmering.
Nutrition Facts
Per Serving: 426 calories; 26.6 g fat; 21.9 g carbohydrates; 25.3 g protein; 125 mg cholesterol; 1644 mg sodium. Full nutrition
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Reviews
Read all reviews 7588 Ratings
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Most helpful positive review
4/29/2012
This just became my favorite recipe on the site. I'm a new cook and a big fan of Chef John's recipes. If you're looking for something different, this is truly outstanding. Check out his video fo...
Most helpful critical review
8/19/2012
This was pretty good....took an awful lot of time to make and I liked it, just didn't love it for the amount of time it took me to make. I made exactly as written and thought it would have been...
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4/29/2012
This just became my favorite recipe on the site. I'm a new cook and a big fan of Chef John's recipes. If you're looking for something different, this is truly outstanding. Check out his video fo...
6/5/2012
I never use a recipe when it has only 1 review, but I had ground lamb and some eggplants and 2 hungry boys. So I gave it a shot. I have to say that I forgot to add the yogurt, and the garlic ev...
9/30/2012
I am in the last stages of making this dish and my husband is going CRAZY! The smell that is filling our house is incredible! He's been over here sneeking bites and "hangin' around" while I am...
8/19/2012
This was pretty good....took an awful lot of time to make and I liked it, just didn't love it for the amount of time it took me to make. I made exactly as written and thought it would have been...
8/12/2012
Wow, Chef John, you are my new HERO. Dinner tonight was probably one of my best and I am a woman that LOVES to cook. I didn't make it too spicy, but everything else I did as written. I paired it...
2/3/2014
Wanted to offer adventuresome guests an alternative from standard meatballs and sauce, and these lamb meatballs did the trick. The slightly spicy eggplant tomato sauce exceptionally distinguishe...
8/26/2012
We really liked the taste. Nice flavor. Next time I will add more marinara sauce and broth. Unless I did something wrong, I had a lot of meatballs and not much sauce.
8/13/2012
This recipe was a great way to use up the eggplant from my garden! I loved the method of browning the meatballs in the oven. They were browned like the would be in a pan but I didn't have to fus...
7/25/2012
Wow this was fabulous. I loved the rich, fragrant sauce and the meatballs were perfectly flavored. Because I find lamb a little greasy, I mixed half ground lamb, half ground beef together. I ...