Ingredients
Method
1.Combine lamb, 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, deep 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 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 the risoni is tender.
5.Serve meatball mixture topped with fetta and extra mint leaves.
Uncooked meatballs can be frozen for up to 3 months.
If risoni mixture is too thick, add a little boiling water to moisten.
Mixture will thicken on standing.
Note
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