Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Ingredients

• 1 lb ground lamb
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 small eggplant, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup chicken or vegetable broth

Directions

1. In a large bowl, combine the ground lamb, breadcrumbs, garlic, parsley, cumin, coriander, salt, and pepper. Mix until everything is well combined. Shape into small meatballs.
2. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for a few minutes, turning occasionally, until they are browned on all sides. Remove from the skillet and set aside on a plate.
3. Add the eggplant, onion, and garlic to the skillet and cook for a few minutes, stirring occasionally, until the vegetables are softened. Add the tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
4. Add the broth and the meatballs to the skillet and simmer for another 10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.

Interesting Facts

• Lamb is a popular protein in Middle Eastern and Mediterranean cuisine.
• Eggplant is a great source of fiber and vitamins A and C.
• Tomatoes are a rich source of lycopene, an antioxidant that may help reduce the risk of certain types of cancer.