← All recipes

🍝 Lamb Meatballs with Pasta

724 kcal · 30 min · 4 servings

Ingredients

• 250 g lean lamb mince
• 2 tbsp low-fat quark
• 1 egg
• 2 tbsp breadcrumbs
• salt
• pepper
• 1 pinch cinnamon
• 200 g small eggplants (1 small eggplant)
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 150 g orecchiette pasta
• 2 tbsp sultanas
• 400 g pizza tomatoes (can)
• 1 bay leaf
• 125 ml classic vegetable broth

Instructions

1. 1. Mix the minced lamb, quark, egg, and breadcrumbs in a bowl.
2. 2. Season the mixture with salt, pepper, and cinnamon.
3. 3. Form the mixture into small balls the size of cherries.
4. 4. Use wet hands to shape the balls so the meat does not stick.
5. 5. Place the balls in the refrigerator for a short time.
6. 6. Wash the eggplant and dry it.
7. 7. Cut the eggplant into small cubes of about five millimeters.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Heat one tablespoon of oil in a pan.
11. 11. Fry the lamb meatballs until golden brown on all sides.
12. 12. Remove the meatballs from the pan and set them aside.
13. 13. Wipe the pan clean.
14. 14. Heat the remaining oil in the pan.
15. 15. Add the eggplant cubes, onion, and garlic to the pan.
16. 16. Sauté the vegetables while stirring for four to five minutes.
17. 17. Cook the pasta in plenty of boiling salted water until al dente.
18. 18. Follow the instructions on the package.
19. 19. Add the sultanas, tomatoes, and bay leaf to the pan.
20. 20. Pour in the broth and bring everything to a boil.
21. 21. Simmer the sauce covered for four minutes over medium heat.
22. 22. Return the lamb meatballs to the pan.
23. 23. Cook everything covered for another five minutes.
24. 24. Season the sauce finally with salt and pepper.
25. 25. Keep the sauce warm.
26. 26. Drain the pasta in a colander.
27. 27. Let the pasta drain well.
28. 28. Mix the pasta with the sauce.
29. 29. Serve the dish warm.

Nutrition per serving

• kcal: 724
• Protein: 53 g · Fett/Fat: 22 g · Carbs: 75 g