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Spiced lamb meatballs

Ingredients for 4 portions

Per portion: 1339 kJ / 320 kcal

  • 300 g chopped lamb meat
  • 2 spring onions nouveaux
  • 50 g dry bread or 1 t s breadcrumb
  • ½ bunch parsley
  • 2 sprigs of mint
  • 1 tea s cumin powder ½ tea s coriander powder
  • 1 ts Chili Ponzu sauce Kikkoman
  • Pepper
  • 2 eggplants
  • 2 ts olive oil
  • 2 garlic cloves
  • 2 spring onions
  • 2 ts olive oil
  • 1 tea s cumin seeds
  • 1 ts Chili Ponzu sauce Kikkoman


Preparation time: 35 mins

Turn the grill of the oven on. Put the eggplants inside and cook 15 minutes, by turning 2 to 3 times. Remove from the oven and let cooling.

Cut the eggplants in two, remove the pulp, squeeze it with a folk. Add the oil, 2 t s of Chili Ponzu sauce, the sliced onions. Mix and spread the preparation into the half eggplants. Put them into a dish and place into the oven at 150°C in order to keep them warm.)

Blend the bread, add the chopped herbs, the sliced onions into a salad bowl. Add the meat, the spices, the Chili Ponzu sauce and mix. 

In the palms of the hands, form and roll the meatballs at the size of a big nut. Heat the oil in a saucepan, add the meatballs and cook 2 to 3 minutes, until that they are brown. Drain by putting the meatballs on some kitchen paper.

Dress by putting ½ eggplant with meatballs, add cumin seeds and some mint leaves.