Crispy Lamb Meatballs With Chickpeas and Eggplant - Alison Roman
This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.
Cooking tools:
- Mixing bowl
- Parchment-lined baking sheet
- Plate
- Skillet
- Stove
- Spatula
- Serving platter
- Chef's knife
- Cutting board
- Citrus press
- Measuring spoon
- Measuring cup
- Kitchen shears
- Spoon
- Tongs
Ingredients
- 1 ½ pounds ground lamb, pork or beef
- 1 ½ teaspoons fennel seeds
- 2 garlic cloves, finely grated
- 1 teaspoon red-pepper flakes , plus more as needed
- Kosher salt
- freshly ground black pepper
- 8 tablespoons olive oil , plus more as needed
- 1 medium eggplant , sliced about 1/4-inch thick
- 2 (15-ounce) cans chickpeas , drained and rinsed
- 1 cup full-fat Greek yogurt , labneh or sour cream
- 3 cups mixed greens (the more peppery, the better)
- 1 cup cilantro , leaves and tender stems
- 1 lemon , halved
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