Africa-Press – South-Africa. 1 Combine the lamb, breadcrumbs, mint, egg, onion, garlic and half the lemon rind in a medium bowl. Season well then roll 60ml (1⁄4c) of the mixture into balls.
2 Heat half the oil in a large heavy-based frying pan and brown the meatballs. Carefully shake the pan occasionally, until browned all over. Remove from the pan with a slotted spoon.
3 Heat the remaining oil in the same pan over medium-high heat. Cook the eggplant for 4 minutes or until golden brown.
4 Return the meatballs to the pan with the risoni, passata and stock. Mix well and bring to a boil. Cover the pan, reduce the heat to low and simmer for 15 minutes or until the meatballs are cooked through and the risoni is tender. Stir often.
5 To serve Season the meatball mixture, top with the crumbled feta, remaining lemon rind, mint leaves and lemon wedges.
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