
Spiced Lamb Meatballs

Ingredients for 4 portion(s)
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.
Used products in this recipe
Ingredients for 4 portion(s)
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