Ingredients

• 1 eggplant , cubed
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 0.33 cups finely minced onion
• 1 pinch crushed red pepper flakes , or to taste
• 1.5 cups chicken broth
• 1 cup marinara sauce
• 0.25 cups plain dry bread crumbs
• 1 large egg
• 1.5 tablespoons Greek yogurt
• 0.25 cups finely minced onion
• 4 cloves garlic , finely minced
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground coriander
• 1 pound ground lamb
• 0.25 teaspoons cayenne pepper , or to taste
• 1 tablespoon chopped fresh mint

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine eggplant, olive oil, salt, and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
3. 3 Mix in 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
4. 4 Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.
5. 5 Form lamb mixture into small meatballs and transfer to the prepared baking sheet.
6. 6 Bake in the preheated oven until browned but still pink inside, about 10 minutes.
7. 7 Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).
8. 8 Garnish meatballs and sauce with mint to serve.

Nutrition per serving