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

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

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.

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Ingredients

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