Meatballs, charred aubergine with lemon and thyme



Meatballs are always handy to have in the freezer so it's a good idea to make a double batch and freeze half.

We add some pork mince into the mix, along with beef, as you need a bit of fat in there so the meatballs don’t become too dry.

Serves 8

Mince beef                  1kg

Mince pork                  1kg

Dijon mustard             100g

Cumin powder             10g

Parsley chopped          10g

Onions (diced)             150g

Garlic                          1 clove

Lemon                         1

Thyme                         small bunch

Sunflower oil

Tomato passata          1.5 litres

Salt & pepper              to taste

Aubergine                   1

Olive oil                       2 tbsp

Basil leaves & lemon peel to garnish


·Mix all ingredients together and form into medium size rounds. Pan fry till brown. Place into a suitable ovenware dish.

·Add onions, garlic, thyme and lemon zest with a dash of sunflower oil to a heavy based pot and cook till lightly coloured. Add the tomato passata and bring to the boil. Once boiling reduce to a simmer and allow to cook for 15 mins.

·Slice the aubergine and toss in olive oil. Place on a preheated grill pan and char on both sides until cooked. Dice and add to the sauce.

·Pour sauce over the meatballs and cook in a preheated oven at 180c / gas mark 4 for 15 minutes. Allow to cool completely before freezing. Once defrosted, reheat in the oven until piping hot again. Garnish with basil leaves and lemon peel.

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