Lamb & Aubergine meatballs

Lamb & Aubergine Meatballs

Great served with some butternut spaghetti or regular pasta spaghetti. Alternatively serve with a green salad. 

Serves 4

1 aubergine, cut into large chunks
A small lug of olive oil
Salt and pepper for seasoning
A small bunch of chopped fresh parsley,to serve

For the meatballs

40 g bulgur wheat
350 g lean (less than 16% fat) lamb mince
½ diced onion
2 garlic cloves, crushed
2 teaspoons ground cumin
½ teaspoon ground cinnamon
A handful of chopped fresh parsley

For the sauce

1 onion, chopped
1 teaspoon olive oil
2 garlic cloves, crushed
3 sprigs of fresh thyme
1 bay leaf
400 g can chopped tomatoes
2 tablespoons tomato purée
​250 ml vegetable stock 

Instructions

1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Put the aubergine on a baking tray and mist with the cooking spray. Roast for 20 minutes, or until soft.
2. Meanwhile, cover the bulgur wheat with boiling water and leave to absorb for 5 minutes. Put all the remaining meatball ingredients into a bowl, season and knead together. Drain the bulgur wheat, add to the bowl and mix well. Next, take golf ball-sized portions of the mixture and roll into 16 meatballs. Chill on a plate for 30 minutes.
3. To make the sauce, fry the onion in the oil until lightly coloured. Add the garlic and continue to fry. Next, add the herbs and tomatoes, followed by the tomato purée and vegetable stock. Bring the sauce to the boil and season.
4. Brown the meatballs in a frying pan misted with cooking spray before adding them to the sauce and simmering for 30 minutes. Stir in the aubergine 15 minutes before the end of the cooking time. Just before serving, add the chopped parsley.

This recipe has been adapted from a weight watchers recipe.