Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

44
Chef John 22192

"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 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1605 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Line a baking sheet with parchment paper or silicone baking mats.
  3. 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. Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
  5. 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. Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
  7. Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
  8. Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
  9. 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. Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
  11. 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.

Reviews

44
  1. 52 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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.

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...

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...

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...

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 ...

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...