Lamb meatballs and griddled aubergines

Lamb meatballs and griddled aubergines

If you are eating a low-carb, high-protein diet, this easy lamb meatballs and griddled aubergine recipe is great, and quick enough to cook on a weeknight. The meatballs are made with lean lamb meat and baked, instead of fried, to make them a bit less fatty.

Lamb meatballs and griddled aubergines

Ingredients

  • 500g low fat lamb mince
  • 1 tbsp dried oregano
  • 2 tbsp fresh chopped parsley
  • 1/2 cup breadcrumbs
  • 1 tbsp djion mustard
  • 1 egg
  • 2 tbsp olive oil
  • 1 red onion
  • 300g chopped tomatoes
  • 3 anchovies
  • 1 aubergine, sliced lengthways
  • Salt and pepper to taste

Lamb meatballs and griddled aubergines

Step one: Pre heat the oven to 190′. Mix together the lamb mince, dried oregano, parsley, breadcrumbs, mustard, egg and a bit of salt and pepper. Get your hands in there!

Lamb meatballs and griddled aubergines

Step two: Form into balls about the size of a ping pong ball and pop onto a baking tray covered in baking parchment. Bake in the oven for around 25 minutes, or until cooked through.

Step three: Heat half the olive oil and cook the onions on a very low heat until soft, then add the tomatoes and the anchovies. Cook for around 15-20 minutes.

Step four: Heat the other half of the olive on the griddle and when it’s really hot, add the aubergines. Cook for 4-5 minutes on each side, or until they are cooked through.

That’s it! Layer some aubergine, some tomato sauce and some meatballs, and then top with grated parmesan. Mmmmmm.

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