LAMB & MINT MEATBALLS WITH RISONI

SERVES 4 PREP + COOK 50 MINS

✦ 500g lamb mince ✦ 1 cup stale breadcrumbs ✦ ¼ cup chopped fresh mint ✦ 1 egg, beaten lightly ✦ 1 medium onion, grated ✦ 2 cloves garlic, crushed ✦ 1 medium lemon, rind grated finely ✦ ¼ cup olive oil ✦ 1 large eggplant, diced ✦ 1½ cups risoni pasta ✦ 700g bottled tomato passata ✦ 1½ cups chicken stock ✦ 125g fetta, crumbled ✦ fresh small mint leaves, to serve

1 Combine lamb, breadcrumbs, chopped mint, egg, onion, garlic and half the rind 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, until browned all over. Remove from pan with a slotted spoon.

3 Heat remaining oil in same pan over medium-high heat. Cook eggplant 4 mins until golden brown.

4 Return meatballs to pan with risoni, passata and stock. Stir to combine. Bring to the boil. Reduce heat to low, then simmer, covered, stirring frequently, 15 mins until the meatballs are cooked through and risoni is tender.

5 Serve meatball mixture topped with fetta, remaining rind and extra mint leaves. Season to taste.

TIP Combine 1 cup Greek-style yoghurt, 2 tsp lemon juice and 2 tbsp mango chutney.

Uncooked meatballs can be frozen in an airtight container for up to 3 months. TIP