Photo of Lamb meatballs & aubergine in tomato sauce by WW

Lamb meatballs & aubergine in tomato sauce

Total Time
1 hr 15 min
30 min
45 min
Minced lamb and aubergine are typical ingredients in Greek cuisine and these tasty meatballs have a distinct flavour of the Mediterranean.



1 medium, cut into large chunks

Calorie controlled cooking spray

8 spray(s)

Parsley, fresh

4 sprig(s), fresh, small bunch, chopped

Bulgur wheat, dry

40 g

Lean Lamb Mince (less than 16% fat), raw

350 g


½ medium, grated finely


2 clove(s), crushed

Ground Cumin

2 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Parsley, fresh

10 g, handful, chopped


1 medium, chopped

Olive Oil

1 teaspoon(s)


2 clove(s), crushed

Thyme, Fresh

3 sprig(s)

Bay leaf, dry

1 leaf/leaves

Tinned Tomatoes

400 g

Tomato Purèe

2 tablespoon(s), level

Vegetable stock cube

½ cube(s), 250ml stock


  1. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Put the aubergine on a baking tray and mist with the cooking spray. Roast for 20 minutes, or until soft.
  2. Meanwhile, cover the bulgur wheat with boiling water and leave to absorb for 5 minutes. Put all the remaining meatball ingredients into a bowl, season and knead together. Drain the bulgur wheat, add to the bowl and mix well. Next, take golf ball-sized portions of the mixture and roll into 16 meatballs. Chill on a plate for 30 minutes.
  3. To make the sauce, fry the onion in the oil until lightly coloured. Add the garlic and continue to fry. Next, add the herbs and tomatoes, followed by the tomato purée and vegetable stock. Bring the sauce to the boil and season.
  4. Brown the meatballs in a frying pan misted with cooking spray before adding them to the sauce and simmering for 30 minutes. Stir in the aubergine 15 minutes before the end of the cooking time. Just before serving, add the chopped parsley.