Bah Ram Ewe, Midweek Cooking Is Easy To Do - Lamb Meatballs With Spicy Eggplant Tomato Sauce

OK, totally out of creativity for the post title. I've been spending far too much time doing my day job, recovering from chicken pox and spending off hours surfing for the latest bone-headed thing the Human Troll Doll known as Trump has been up to. Almost time for Debate #1!!!

I love meatballs in all forms, but I'm particularly fond of lamb meatballs. This recipe is a Middle Eastern-spiced tomato sauce with cubes of eggplant and lovely lamb bites. The meatballs get a nice subtle tang from Greek yogurt. It goes well over rice or pasta. Other than some chopping and mixing/forming the meatballs, most of the prep time is fairly unattended cooking, making it easy for midweek.

Don't forget the fresh mint. You will not get the same effect with dried.

Mangia!

Little Lambsy Divey Meatballs with Spicy Eggplant Tomato Sauce
Adapted from All Recipes

1 eggplant, cubed

 2 tablespoons olive oil

 salt and freshly ground black pepper to taste

 1/3 cup finely minced onion

 1 pinch crushed red pepper flakes, or to taste

 1 1/2 cups chicken broth

 1 cup marinara sauce (I use Barilla)

  1/4 cup plain dry bread crumbs

 1 large egg

 1 1/2 tablespoons Greek yogurt

 1/4 cup finely minced onion

 4 cloves garlic, finely minced

 1 1/2 teaspoons kosher salt

 1 teaspoon freshly ground black pepper

 1 teaspoon ground cumin

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground coriander

 1 pound ground lamb

 cayenne pepper to taste

 2 tablespoon chopped fresh mint
1/4 cup crumbled Feta cheese

Preheat the oven to 450 degrees F.

Line a baking sheet with parchment paper or silicone baking mats.

Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.

Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.

Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.

Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.

Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.

Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.

Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.

Garnish with chopped fresh mint and Feta and serve over rice or pasta.