Lamb Meatballs with Eggplant Tomato Sauce

This month’s Recipe Redux theme is “Spooky Spices”.  You know those spices you purchased for a recipe you made once and now they are just hanging out in the back of your pantry because you don’t know what to do with them! After taking a peak through the back of my spice rack I came across coriander. I was not quite sure what I had used it for or what I should use it in so I did some research…

Coriander, also known as cilantro, comes from the fruit of the coriander/cilantro plant. These small seeds are packed full of fiber and minerals; calcium, iron, selenium, magnesium and manganese. Ground coriander spice is most commonly used in Indian and Middle Eastern cuisine and gives dishes a nice roasted nutty flavor.  Having a husband who is Persian I am assuming I used it once in an attempt to recreate one of his family’s favorite dishes. Hope it was good!!

I decided on a Middle Eastern inspired dish adding the coriander to the lamb meat and pairing it with an eggplant tomato sauce. Lamb meat is commonly used in Persian cuisine and if  grass fed, has a high content of heart healthy fats like omega-3, polyunsaturated and monounsaturated fatty acids, as well as Zinc and B vitamins.  Eggplant and tomatoes are also commonly used vegetables in Persian cuisine and add a nice acidity and a fresh taste to the dish.

If you have some coriander in your pantry…don’t fear, get cooking!

Lamb Meatballs with Eggplant Tomato Sauce

Ingredients


      Sauce

• 1/3 cup onion,diced
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 eggplant,cubed
• 1 zucchini, cubed
• 1 pinch crushed red pepper
• 1 cup low sodium chicken broth
• 2 cups low sodium tomato sauce

Meatballs

• 1 pound grass fed lean ground lamb
• 1/4 cup oats, processed
• 1 egg
• 2 tablespoon plain 0% Greek yogurt
• 1/4 cup onion, finely minced
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander

Directions
1. Preheat oven to 450 degrees.
2.In large sauce pan saute onion and garlic over medium heat for about 3 minutes or until onions translucent. Add in cubed zucchini, eggplant and saute for 5-7 minutes. Add in tomato sauce, chicken broth and crushed red pepper. Bring to a boil, reduce heat and simmer for 30 minutes to allow the sauce to reduce.
3. Whisk eggs, oats, Greek yogurt until combined. Add in onion, and spices then crumble in lamb and combine.
4. Make small meatballs (about the size of a Ping-Pong ball)out of lamb mixture and place on greased baking sheet. Then bake in preheated oven for 10 minutes.
5. Once meatballs are cooked, add to sauce and continue cooking for 20-30 minutes.
6. Serve meatballs and sauce over brown rice.