LAMB & MINT MEATBALLS

PREP + COOK TIME 50 MINUTES SERVES 4

500g lamb mince

1 cup (70g) stale breadcrumbs ¼ cup chopped fresh mint leaves 1 egg, beaten lightly

1 medium onion (150g), grated 2 cloves garlic, crushed

¼ cup (60ml) olive oil

1 large eggplant (500g),

cut into 3cm cubes

1½ cups (330g) risoni pasta

22/3 cups (680g) bottled

tomato passata

1½ cups (375ml) chicken stock 125g greek fetta, crumbled 2 tablespoons fresh small

mint leaves, extra

1 Combine mince, breadcrumbs, chopped mint, egg, onion and garlic in a medium bowl; season well. Roll ¼-cup measures of mixture into balls. 2 Heat half the oil in a large heavy-based frying pan. Cook meatballs, shaking pan occasionally, for 3 minutes or until browned all over. Remove from pan with a slotted spoon. 3 Heat remaining oil in same pan over medium-high heat; cook eggplant for 4 minutes or until golden brown.

4 Return meatballs to pan with risoni, passata and stock; stir to combine. Bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 15 minutes or until risoni is tender. 5 Serve meatball mixture topped with fetta and extra mint leaves.