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Meatballs With Eggplant and Feta
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 10 min
- Servings
- 36.00 meatballs
Categories
- Main dish
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Gluten-free
Servings & Nutrition
Original recipe serves 36. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Meatballs With Eggplant and Feta brings together 400 g eggplants, finely chopped, 2 tablespoons olive oil, 500 g ground beef or 500 g lamb in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 36 servings.
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Ingredients
- 400 g eggplants, finely chopped
- 2 tablespoons olive oil
- 500 g ground beef or 500 g lamb
- 1/3 cup parsley, chopped
- 1/3 mint, crushed
- 2 cloves crushed garlic
- 1 tablespoon grated lemon rind
- 200 g feta, crumbled
- salt and pepper
- olive oil, extra
- lemon wedge, to serve
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Instructions
Heat oven to 190c.
Toss the finely chopped eggplant in the two tablespoons of oil, spread on an oven tray and cook for 30 minutes or until golden. Cool.
Combine cooled eggplant and remaining ingredients (except extra oil and lemon wedges). form into 36 walnut sized balls (I got about 40!).
Heat a little olive oil in a frying pan and cook the balls in a couple of batches on all sides for about 5 minutes.
Transfer to a baking tray and cook about 5 minutes more in a 190c oven.
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