Lamb and mint meatballs with risoni

Juicy lamb meatballs with risoni and passata to create a mouth-watering winter meal.

  • 50 mins cooking
  • Serves 4
  • Print


  • 500 grams minced (ground) lamb
  • 1 cup (70g) stale breadcrumbs
  • ¼ cup chopped fresh mint leaves
  • 1 egg, beaten lightly
  • 1 medium brown 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
  • 2 2/3 cups (690g) bottled tomato passata
  • 1½ cups (375ml) chicken stock
  • 125 grams greek fetta, crumbled
  • 2 tablespoons fresh small mint leaves, extra


  • 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.

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