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Recipe

Lamb and mint meatballs

Juicy lamb meatballs are cooked in risoni and passata in this nourishing recipe, which makes a mouth-watering winter meal. Sprinkle with feta and mint to take it to new heights of flavour!

  • 35 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

  • 500 g lamb mince
  • 1 cup stale breadcrumbs
  • 1/4 cup chopped fresh mint leaves, plus 2 Tbsp fresh small leaves, extra
  • 1 egg, lightly beaten
  • 1 medium onion, grated
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1 large eggplant, cut into 3cm cubes
  • 1 1/2 cups risoni pasta
  • 2 2/3 cups bottled tomato passata
  • 1 1/2 cups chicken stock
  • 125 g feta, crumbled

Method

  • 1
    Combine mince, breadcrumbs, chopped mint, egg, onion and garlic in a medium bowl; season well. Roll ¼-cup measures of mixture into balls.
  • 2
    Heat half the oil in a large heavy-based frying pan. Cook meatballs, shaking pan occasionally, for 3 minutes or until browned all over. Remove from pan with a slotted spoon.
  • 3
    Heat remaining oil in same pan over medium-high heat; cook eggplant for 4 minutes or until golden brown.
  • 4
    Return meatballs to pan with risoni, passata and stock; stir to combine. Bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 15 minutes or until risoni is tender.
  • 5
    Serve meatball mixture topped with feta and extra mint leaves.

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