Spiced Lamb Meatballs
Ingredients for 4 portions
Per portion: 1339 kJ / 320 kcal
For the meatballs:
For the aubergines:
Preparation time: 35 mins
Turn the oven grill on. Put the aubergine under the grill and cook for 15 minutes, turning 2 to 3 times. Remove from the oven and leave to cool.
Cut the aubergine in half, remove the flesh and mash it with a fork. Add the oil, 2 tsp. of Ponzu Chili Sauce and the sliced onions. Combine everything together, transfer into the aubergine halves and season with pepper. Put the aubergines into a dish and place into the oven at 150°C to keep them warm.
Put the bread in a blender to create breadcrumbs, add the chopped herbs and the sliced onions and transfer to a salad bowl. Add the meat, the spices, the Ponzu Chili Sauce and mix.
Roll meatballs the size of a chestnut between your palms. Heat the oil in a frying pan, add the meatballs and cook for 2 to 3 minutes until brown. Drain the meatballs on kitchen paper.
Serve one aubergine half with meatballs on each plate with a sprinkling of cumin seeds and mint leaves.