Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2
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.

Step 3
Mix in 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

Step 4
Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.

Step 5
Form lamb mixture into small meatballs and transfer to the prepared baking sheet.

Step 6
Bake in the preheated oven until browned but still pink inside, about 10 minutes.

Step 7
Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).

Step 8
Garnish meatballs and sauce with mint to serve.