Lamb Moussaka Meatballs

Made these tonight with the help of my good sainsburys magazine. Do love that subscription. However I tweaked it a bit and added few other things to make it super tasty enjoy!



Lamb Moussaka Meatballs


Ingredients:

400g lamb mince
1 teaspoon of cumin
1 teaspoon cinnamon
Sprig of mint finely chopped
1 large onion finely diced
1 vegetable stock cube mixed with about 200ml hot water
2 x 400g chopped tomatoes
4 cloves of garlic crushed
2 tablespoons of olive oil
2 tsp cornflour mixed with a little water
400g rigatoni
1 tsp of sugar
Aubergine chopped
Salt and pepper to taste
Mixed herbs

Method:

1 Preheat the oven to 220 or 200 if using a fan oven. Place the diced aubergine in a baking tray and drizzle with oil.  Leave in oven for 20 minutes and then set to one side to cool.

2. Add a tablespoon of olive oil to a frying pan and cook the garlic,and onion until translucent. Set half of this mixture aside into a bowl. Add the chopped tomatoes, mixed herbs, vegetable stock and sugar. Stirring every so often. Add the cornflour, until the sauce has thickened slightly. Season with salt and pepper. Turn off the heat and leave to one side

3. Meanwhile combine the lamb mince in another bowl adding the cinnamon, onion, cumin, mint and salt and pepper. Ensure all herbs are combined into the meat and form into small balls. Place onto a plate and put in the fridge to set firm.

4.  Cook the meatballs in batches until golden brown, turning over frequently. Place into a pyrex dish along with the roasted aubergine and pour over the tomato sauce mixture.

5. Place this into a preheated oven of 200 degrees 180 if a fan oven for 1 hour.

6. Meanwhile cook pasta according to instructions and drain into a colander. Serve with the lamb meatball mixture. Serve immediately with grated parmesan if desired.