Lamb and Eggplant Balls

Name: Lamb and Eggplant Balls
Yield: 5 servings
Ingredients: 1 cup (one 8-ounce can) tomato sauce; 3 tablespoons olive oil or butter; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ⅛ teaspoon dry mustard; ¾ cup finely chopped onions; 1½ pounds lamb, ground; 1¼ teaspoons salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon finely chopped parsley; 2 cups chopped peeled eggplant (1 small eggplant); 1½ teaspoons cornstarch; 1 egg, lightly beaten; ⅓ cup soft fresh bread crumbs

Preparation info

5
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds lamb, ground
1 tablespoon finely chopped parsley
2

Main course
Starter
Side dish

Method

Mix together the lamb, parsley, eggplant, bread crumbs, egg, cornstarch, one teaspoon of the salt, one-eighth teaspoon of the pepper and one-half cup of the onions.
Shape the mixture into twenty balls and brown them on all sides in the oil or butter. Pour off the drippings. Combine the remaining ingredients and pour over the lamb balls.