Lamb and Eggplant Meatballs

Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged about before. I had some leftover lamb and eggplant ravioli stuffing in my freezer, and since I prefer to make the stuffing fresh when making ravioli for guests, I decided to turn the stuffing into meatballs by breading and frying them. This turned out great: the outside of the meatballs is nicely crispy, whereas the inside is very soft and juicy and tasty. These meatballs are so good, it would be worth making the stuffing just to prepare them.

Before I tell you what I did, here is one final picture from my boat trip.

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Since I was on the boat almost constantly for those 10 days, I never had a good opportunity to take a picture from the outside. Now that we’re all back everyone is sharing the photos they took, and I really love this one. The kitchen that I showed in my previous post was situated in the shack with the blue roof. We’ve had amazingly good weather and it was a great trip. After what I already told you about in the previous posts, I also served Dutch nasi goreng with chicken satay and hot smoked salmon.

Ingredients

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For 2 servings

350 grams (1 1/2 cups) lamb-eggplant ravioli stuffing

8 Tbsp breadcrumbs

1 1/2 Tbsp minced fresh rosemary

4 Tbsp freshly grated parmigiano reggiano or aged pecorino

1 egg, beaten

flour

olive oil for frying

Preparation

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Combine the stuffing in a bowl with 2 tablespoons of the breadcrumbs and the cheese.

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Stir until the mixture is homogeneous.

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Roll this mixture into 12 to 16 balls. The mixture should be soft, but firm enough to do this. If not, add a little more breadcrumbs or cheese.

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Combine the remaining 6 tablespoons breadcrumbs with the minced rosemary and stir to mix.

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Set up an assembly line. Roll the balls first in the flour, then in the egg, and finally in the breadcrumbs with rosemary.

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Arrange the breaded meatballs on a plate and allow them to dry a bit, turning them after a few minutes as otherwise they may stick to the plate.

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Heat olive oil in a non-stick frying pan and add the meatballs.

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Fry them over medium high heat until they are golden brown and crispy on the outside and warm on the inside.

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Serve immediately as a secondo piatto with a simple salad or as a piatto unico with mashed potatoes and vegetables.

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11 thoughts on “Lamb and Eggplant Meatballs

  1. These look wonderful Stefan ! They remind me a bit of something I used to make in Malta – I wrote myself a note to find that recipe so I can post it. My recipe has only eggplant etc. – no meat – but I love the combination of flavors in this post!!

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  2. That photo of your floating kitchen with a group of boats is very idyllic. It could have been taken in the 1800s with that lone smokestack on the shore off in the distance.

    Have fun this weekend at gay pride in Amsterdam. I will be looking forward to seeing you in a couple of weeks!

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  3. Pride on the canals sounds like one heckuva good time, Stefan. Have a great time! To paraphrase Mama Rose, “Sing out, Stefan!”
    Thanks for the link back to your previous post. While on vacation, I apparently lost a number of email notifications for postings and your roasting of a suckling pig is one I surely did not want to miss.

    Like

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