Lamb and aubergine meatballs
Lamb and aubergine meatballs with Lurpak® butter. Cooked aubergine and spiced mince blend for a delicious BBQ side or Easter dish. Perfect in 1 hour 50 mins.
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Cooking tools:
- Air fryer
- Kitchen scale
- Microplane
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Fork
Ingredients
- 1 aubergine
- 100 g Lurpak® Slightly Salted Butter
- salt
- black pepper
- 2 small onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 tins chopped tomatoes
- 175 g beef mince
- 175 g lamb mince
- 75 g fresh breadcrumbs
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp dried oregano
- ½ tsp ground cumin
- Zest of 1 lemon
- 6 sprigs of mint leaves, picked and roughly chopped
- 1 bunch fresh parsley, roughly chopped
- 1 medium free range egg, lightly beaten
- Crusty bread and green salad
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