Lamb and Eggplant Meatballs
Ok, so that roast, from yesterday? Here’s what you do with the rest, you could do this with a lot of leftovers, but this worked especially well since the eggplant kept it moist.
Ingredients:
- Leftovers (about 1 cup of the eggplant and onions, 1 cup of chopped lamb)
- 1 egg
- 1 cup of breadcrumbs
- Salt and pepper
- 3 tbsp fresh thyme or oregano
In a food processor, pulse to puree the leftovers until they’re minced but not complete mush. Stir in the remaining ingredients, adding the breadcrumbs gradually until it forms, well, a meatball consistency. It needs to be dry enough to be rolled into small balls, but not too dry. Roll into 1 inch balls and bake, 10 minutes on each side, at 200C / 375F.
Serve with tzatziki.
