Lamb and Date Meatballs in Eggplant and Tomato Sauce
A recipe that NEVER disappoints
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Credit where credit is due, this recipe has been adapted from one by the most excellent London chef, Helen Graves whose content I consume as ravenously as her dishes.
I made it one rainy Sunday afternoon some three or four years ago, adapted it to what I had in my pantry (of course) and it was a winner. It’s been on my meal rotation since then.
Smoky eggplant, middle eastern spices, sweet dates, and the lightest meatballs - I mean, there is very little not to love.
The only thing to mention is that it takes a little time because you’ve gotta roast those eggplants for the sauce. To make the roasting time worth it, I like to make double and freeze the sauce for another day.
The one step I would never skip is adding bread soaked in milk to your meatballs. It’s a revelation - it makes all meatballs light without any dryness. Magic.
There is huge room for adaptation in this recipe which of course, is why I love it. Let’s go.
Serves 4
The meatballs
500g / 17 oz ground lamb