These make amazing finger food, part of a buffet spread or appetisers. When you serve them at a party or gathering, grab one quickly, they won't last!
INGREDIENTS
1 medium-large eggplant, finely diced
1 tablespoon extra virgin olive oil
500gm lamb mince
3 small-medium cloves garlic, crushed
1/3 cup crumbled goat cheese (alternatively, use feta cheese)
Outback Pride Sea Parsley
Outback Pride Lemon Myrtle Flakes
Freshly ground black pepper and sea salt, to taste
Extra 1 tablespoon extra virgin olive oil
METHOD
- Preheat the oven to 180 degrees celsius. Toss the finely diced eggplant in 1 tbsp extra virgin olive oil, and spread on a baking sheet lined with baking paper. Cook in preheated oven for 25-30 minutes (will vary depending on your oven and how finely the eggplant are diced, so keep an eye on them toward the end to prevent burning). Allow to cool.
- In a bowl, mix the lamb mince with the crushed garlic, Australian native herbs, salt and pepper, crumbled goat cheese and cooled roasted eggplant.
- Scoop a heaped teaspoon of meatball mixture and roll into a ball. Repeat until the mixture is all used up. If you have time to keep the meatballs in the fridge for an hour or two, this will help them keep their shape when cooking.
- Warm up the second tablespoon of extra-virgin olive oil in a non-stick frying pan over medium-high heat, and then brown the meatballs in batches, cooking for about 5 minutes.
- Bake in a pre-heated oven at 200 degrees celsius for 5 minutes or until meatballs are cooking through. If making ahead, allow to cool after step 4, and then finish cooking in the oven right before serving.
- Serve as they are, or accompany with a tasty dip such as Tzatziki or Hummus.
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