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Add a photoServings: 4
Ingredients
- 2 x Aubergines
- 225 gm Chopped lamb
- 225 gm Chopped lean beef
- 1 x Onion, minced
- 2 x Garlic cloves, minced
- 100 gm Fresh white breadcrumbs
- 4 Tbsp. Minced fresh mint
- 1 tsp Grnd allspice
- Â Â Salt and pepper
- Â Â Extra virgin olive oil for shallow frying
- 450 ml Beef stock, warm
- 2 Tbsp. Tomato puree
- 150 ml Natural lowfat yoghurt
- 1 Tbsp. Cornflour
Directions
- Preheat the oven to 200C/400F/gas 6. Skewer the aubergines and grill for 10-15 min. Peel off the skins with a knife. Chop the flesh roughly, then place in a food processor with the lamb, beef, onion and garlic. Blend to a fine paste.
- Add in the breadcrumbs, half the mint, the allspice and salt and pepper to taste. Mix, then refrigeratein the refrigerator for at least 2 hrs.
- Form the mix into small balls and fry in very warm oil till brown.
- Transfer to an ovenproof dish. Mix the warm beef stock with the tomato puree and pour over the meatballs. Cover and cook for 1 hour.
- Drain the liquid from the meatballs into a jug. Whisk the lowfat yoghurt and cornflour together and gradually whisk in the liquid. Bring to the boil and simmer till thickened. Pour some sauce on to each plate and arrange the meatballs on top.
- Sprinkle with mint and serve warm, with the remaining sauce in a jug.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 667g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 126 | 30% |
| Total Fat 14.14g | 18% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1346mg | 56% |
| Potassium 1392mg | 40% |
| Total Carbs 46.32g | 12% |
| Dietary Fiber 14.1g | 47% |
| Sugars 13.09g | 9% |
| Protein 29.16g | 47% |
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