Spiced Lamb Meatballs

Poke Bowl with Crispy Chicken 69 of 474 Poached cod with orange chaudeau sauce

Kikkoman Sauces 470

Category 462

Ingredient 428

Videos 73

World Cuisines 146

Specials 454

Ponzu Chili Main courses Meat Italian Spring Summer

Preparation time: 35 mins

Calorific value (per portion): 1339 kJ / 320 kcal

For the meatballs:

300 g minced lamb
2 spring onions
50 g dry bread or 1 tsp. breadcrumbs
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.