1 kg (2.2) pounds lamb mince
1 large brown onion, finely diced
2 large eggplant (aubergine) about 400 g each (14.11 oz)
350 grams (12.3 oz) feta cheese
2 tablespoons grated lemon zest (rind)
2 cloves garlic, peeled and crushed
1/3 cup mint, finely chopped
2 tablespoons oregano, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 tablespoons olive oil
So tasty and more-ish, this makes 45 so there will be plenty to go around.
Pairs well with …..
Tzatziki and pita bread, rolled together with some salad.
Hints and tips:
If the mixture is sticky, and to assist rolling smooth meatballs, rub a little vegetable oil on your hands.
Preheat oven to 180C (356F).
Finely dice the eggplant and toss through 3 tablespoons of the olive oil. Spread the eggplant on a lined baking tray and bake in the oven for 15 minutes, or until very soft and turning golden brown.
In a small fry pan, saute the onion in 1 tablespoon of the olive oil until soft and translucent.
In a large bowl, combine the cooked eggplant and onion with all the the other ingredients and mix with clean hands until combined.
Measure out tablespoons of the mixture and roll into little balls. Refrigerate the meatballs for 30 minutes, if time permits.
Preheat oven again to 180C (356F)
Heat a large non stick frypan to medium heat. Brown the meatballs in batches and transfer them to a large baking tray as they are removed from the frypan.
Place the meatballs in the oven for 10 – 15 minutes, until cooked through.