Meatballs With Eggplant and Feta

READY IN: 1hr 10mins
Recipe by JustJanS

A Donna Hay recipe I made for New Years Eve. They are delicious eaten warm to room temp, but not so nice refrigerated as the cheese sets and they become quite firm. They are served with Tzatziki (yoghurt and cucumber dip).

Top Review by The Flying Chef

Totally Awesome and paired with your Recipe#23514 what a truely fabulous recipe. First off to anyone trying these you simply have to pair this with her Tzatziki it is the best I have ever tasted. I had a group of people over tonight and this just got the best reviews even from the kids and believe me I cook for them twice a month and they are the fussiest kids, so that really is saying something. To the meatballs themselves I loved the combination of flavours and everyone could not stop saying how great they were. Them by themselves were truley delicious but paired with your Tzatziki it just sent this over the top. Thanks Jan for an awesome recipe so glad I made this one.. :)

Ingredients Nutrition

Directions

  1. Heat oven to 190c.
  2. Toss the finely chopped eggplant in the two tablespoons of oil, spread on an oven tray and cook for 30 minutes or until golden. Cool.
  3. Combine cooled eggplant and remaining ingredients (except extra oil and lemon wedges). form into 36 walnut sized balls (I got about 40!).
  4. Heat a little olive oil in a frying pan and cook the balls in a couple of batches on all sides for about 5 minutes.
  5. Transfer to a baking tray and cook about 5 minutes more in a 190c oven.

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