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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
- 1Combine mince, breadcrumbs, chopped mint, egg, onion and garlic in a medium bowl; season well. Roll ¼-cup measures of mixture into balls.
- 2Heat 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.
- 3Heat remaining oil in same pan over medium-high heat; cook eggplant for 4 minutes or until golden brown.
- 4Return 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.
- 5Serve meatball mixture topped with feta and extra mint leaves.
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