Home

Preheat the oven to 450 degrees F (230 degrees C). Watch Now Line a baking sheet with parchment paper or silicone baking mats. Watch Now Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes. Watch Now Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes. Watch Now Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes. Watch Now Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes. Watch Now Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture. Watch Now Crumble lamb into bread crumb spice mixture; stir in cayenne pepper. Watch Now Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes. Watch Now Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes. Watch Now Garnish with chopped fresh mint. Watch Now