For Wednesday with Donna Hay this week, Sarah has chosen feta and eggplant meatballs. I have had a strange aversion to meatballs because of their appearance, but after tasting these, I know that it is all in the mind - these meatballs are very tasty.
These meatballs do take some prep - you have to chop up and roast eggplant, crumble feta and both shallow fry and bake the meatballs. However, if you are not in a hurry, the result is pleasantly spicy. The meatballs are made with beef mince, although I think lamb mince would work well too, as eggplant and lamb seem like the beginnings of a good moussaka to me.
I served these with a chickpea and spinach salad and they made a delicious light meal:
To see what Sarah, Kayte, Margaret and Chaya thought of these, visit their websites.
I like the salad you made to go with these meatballs. The two sound like the compliment each other.
ReplyDeleteI loved this recipe. I do think it work well with lamb mince as well, I was thinking that when I saw all the Greek-like ingredients. I loved that the eggplant stretched the meat and no egg or bread to use as binder (a lot less fat/calories/etc. in this version) and it was so tasty! Sarah picked a good one...I would never have tried this on my own. Yours look fabulous and I also love your side dish!
ReplyDeleteThey sound delicious! The browning part is what usually turns me off to making meatballs, but these look worth the work.
ReplyDeleteDifferent. These were definitley different. Not bad, but not a repeat.
ReplyDeleteI think lamb would be nice, too. I confess that I found the steps all a bit much and I skipped browning them. I just threw them in the oven for 20 minutes and called it a day.
ReplyDeleteYum!
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