LAMB & MINT MEATBALLS with RISONI
SERVES 4 / PREPARATION & COOKING: 50 MINS
500g lamb mince
250ml (1c) stale breadcrumbs
60ml (¼c) chopped fresh mint
1 egg, beaten lightly
1 onion, grated
2 garlic cloves, crushed
1 lemon rind, grated finely
salt and pepper
60ml (¼c) olive oil
1 large eggplant, diced
375ml (1½c) risoni pasta
700g bottled tomato passata
375ml (1½c) chicken stock
TO SERVE
125g feta, crumbled
fresh mint leaves and lemon wedges
1 Combine the lamb, breadcrumbs, mint, egg, onion, garlic and half the lemon rind in a medium bowl. Season well then roll 60ml (¼c) of the mixture into balls.
2 Heat half the oil in a large heavy-based frying pan and brown the meatballs. Carefully shake the pan occasionally, until browned all over. Remove from the pan with a slotted spoon.
Heat the remaining oil in the same pan over medium-high heat. Cook the eggplant for 4 minutes or until
