Lamb Meatballs with Eggplant Yogurt Mezze
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 37 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 124 milligrams
- Sodium
- 800 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 29 grams
- Total: 40 min
- Active: 40 min
Ingredients
4 small eggplants (about 2 1/4 pounds)
1 1/2 cups mixed fresh herbs (such as cilantro, parsley and mint)
1 pound ground lamb
1/2 cup breadcrumbs
1/4 cup toasted pine nuts
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1 large egg, lightly beaten
Finely grated zest of 1 lemon plus 2 teaspoons lemon juice, plus lemon wedges for serving
Kosher salt and freshly ground pepper
1/3 cup plain Greek yogurt
1/3 cup pomegranate seeds
Directions
- Preheat the broiler. Place the eggplants on a foil-lined baking sheet and broil, turning once, until blackened and tender, about 20 minutes. Let cool slightly.
- Meanwhile, chop 1/2 cup herbs. Mix with the lamb, breadcrumbs, pine nuts, 1 tablespoon olive oil, the garlic, egg, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Shape the mixture into 12 large meatballs and place on a plate.
- Peel off the eggplant skin; discard. Transfer the flesh to a colander and let drain 5 minutes, then transfer to a food processor and pulse until chopped. Scrape into a bowl and stir in 2 tablespoons olive oil and the yogurt; season with salt and pepper.
- Line the baking sheet with a clean sheet of foil. Arrange the meatballs on the pan and broil until golden brown and cooked through, 6 to 8 minutes, turning once halfway through.
- Toss the pomegranate seeds, remaining 1 cup herbs and 2 teaspoons olive oil, and the lemon juice in a bowl; season with salt and pepper. Spoon the eggplant mash into shallow bowls and top with the meatballs and pomegranate mixture; serve with lemon wedges.