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  • Recipes
  • Lamb and Aubergine Meatballs

Lamb And Aubergine Meatballs

Lamb and Aubergine Meatballs

By Morrisons
Published on 31 May 2022
Give this classic dish a cooks twist with roasted aubergine
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Time and servings

1 hr 50 minsTotal time
4Servings
1 hr 50 minsCooking time

Ingredients

  • 1 dried oregano
  • 0.5 ground allspice
  • 1 ground cinnamon
  • 75 g of fresh breadcrumbs
  • 175 g of lamb mince
  • 175 g of beef mince
  • 2 tins chopped tomatoes
  • 4 cloves garlic
  • 2 small onions
  • 1 aubergine
  • 6 sprigs of mint
  • 1 medium egg
  • 1 small bunch parsley
  • 1 zest of 1 lemon
  • 0.5tsps ground cumin
  • 100g Butter

Method

  1. Step 1

    Preheat the oven to 190℃/170℃ fan/gas mark 52.
  2. Step 2

    Cut the aubergine in half and score the flesh. Melt 25g of Lurpak® and brush this over the aubergine. Season with salt and freshly ground black pepper. Place on a baking tray and cook in the oven for about 30 mins until the flesh is very soft.
  3. Step 3

    Spoon the flesh out of the aubergine and set aside in a large bowl.
  4. Step 4

    In a saucepan, with another 25g of the Lurpak sweat the chopped onion and garlic until soft. Remove half and set aside for the meatball mix. Add the tinned tomatoes into the pan with a pinch of salt and cook for half an hour.
  5. Step 5

    Meanwhile, mix together the onions and garlic you set aside, with the aubergine, beef mince, lamb mince, breadcrumbs, all of the spices and dried herbs, lemon zest, fresh herbs and the beaten egg, until well combined. Season with salt and pepper. At this point you can gently fry off a little of the mix to taste for flavour and seasoning.
  6. Step 6

    Roll the meatball mixture into 16 even sized balls. Place in an ovenproof dish then cover and surround with the tomato sauce. Dot in the remaining 50g of the Lurpak® and bake in the oven for 30-40 minutes until the meatballs are cooked all the way through.
  7. Step 7

    Serve with bread and a salad.