Lamb and Eggplant Balls

Preparation info

  • 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds lamb, ground
  • 1 tablespoon finely chopped parsley
  • 2 cups chopped peeled eggplant (1 small eggplant)
  • cup soft fresh bread crumbs
  • 1 egg, lightly beaten
  • teaspoons cornstarch
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup finely chopped onions
  • 3 tablespoons olive oil or butter
  • 1 cup (one 8-ounce can) tomato sauce
  • teaspoon dry mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves


    1. 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.

    2. 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.

    3. Cover and simmer gently for thirty minutes. Uncover and cook for fifteen minutes longer.