Makes 18 meatballs
Preparation time: 20 minutes
Cooking time: 20 minutes
Oven temperature: 180°C

• 500g minced lamb
• ½ onion, finely chopped
• 2 rounds feta, crumbled
• 1 egg, beaten
• 30ml each fresh mint and flat-leaf parsley, chopped
• 1 red chilli, seeded and chopped
• 5ml ground coriander
• 3ml salt
• 3ml white pepper

SALAD

• 2 medium brinjals, thinly sliced lengthwise
• 30ml coconut oil, melted
• 30ml chopped flat-leaf parsley
• ½ red onion, sliced
• 15ml red wine vinegar
• 90g wild rocket
• 100ml Parmesan shavings
• 15ml toasted sesame seeds

1 Preheat the oven. Mix all the ingredients for the meatballs together and roll into small balls. Grease an oven dish with olive oil or coconut oil and place the meatballs in it. Bake for about 20 minutes or until cooked through. Tip Grill for a few minutes to brown.
2 Make the salad Preheat a griddle pan, brush the brinjal slices with coconut oil and cook until char-grilled. Sprinkle the hot brinjals with chopped parsley, red onion and vinegar, and mix together. Then mix with the remaining ingredients and serve with the meatballs.

Words and image: Home magazine