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Prep Time: 20 minutes
Servings: 18 meatballs
Cooking Time: 20 minutes
Ingredients
- 500g - minced lamb
- ½ - onion, finely chopped
- 2 - rounds feta, crumbled
- 1 - egg, beaten
- 30ml - each fresh mint and flat-leaf parsley, chopped
- 1 - red chilli, seeded and chopped
- 5ml - ground coriander
- 3ml - salt
- 3ml - white pepper
- SALAD -
- 2 - medium brinjals, thinly sliced lengthwise
- 30ml - coconut oil, melted
- 30ml - chopped flat-leaf parsley
- ½ - red onion, sliced
- 15ml - red wine vinegar
- 90g - wild rocket
- 100ml - Parmesan shavings
- 15ml - toasted sesame seeds
Method
A perfect low-carb option for a week night.
1 Preheat the oven to 180°C. Mix all the ingredients for the meatballs together and roll into small balls. Grease an oven dish with olive oil or coconut oil and place the meatballs in it. Bake for about 20 minutes or until cooked through. Tip Grill for a few minutes to brown.
2 Make the salad Preheat a griddle pan, brush the brinjal slices with coconut oil and cook until char-grilled. Sprinkle the hot brinjals with chopped parsley, red onion and vinegar, and mix together. Then mix with the remaining ingredients and serve with the meatballs.
