Spiced Lamb Meatballs

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Ponzu Chili Panko - Japanese Style Crispy Bread Crumbs Main courses Meat Italian Spring Summer

Total time 35 mins

Preparation time: 35 mins

Nutrition facts (per portion): 1339 kJ / 320 kcal

For the meatballs:

300 g minced lamb
2 spring onions
50 g dry bread or 1 tsp. Kikkoman Panko - Japanese style crispy bread crumbs
½ bunch of parsley
2 sprigs of mint
1 tsp. cumin powder
½ tsp. coriander powder
1 tsp. Kikkoman Ponzu Chili – Citrus Seasoned Soy Sauce

For the aubergines:

Pepper
2 aubergines
2 tsp. olive oil
2 garlic cloves
2 spring onions
2 tsp. olive oil
1 tsp. cumin seeds
1 tsp. Kikkoman Ponzu Chili – Citrus Seasoned Soy Sauce

Preparation

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.