Wednesday, November 6, 2013

WWDH - Feta and Eggplant Meatballs


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.

6 comments:

  1. I like the salad you made to go with these meatballs. The two sound like the compliment each other.

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  2. I 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!

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  3. They sound delicious! The browning part is what usually turns me off to making meatballs, but these look worth the work.

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  4. Different. These were definitley different. Not bad, but not a repeat.

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  5. I 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.

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