Cypriot Pan-Seared Lamb Meatballs with Roasted Eggplant & Orzo

Ingredients

• 1 1/4 lbs ground lamb, lean, 7% fat preferred
• 1 1/2 cups orzo pasta, whole wheat if available
• 1 large eggplant, cubed into 1-inch pieces
• 6 tbsp extra virgin olive oil, divided: 3 for meatballs, 3 for eggplant
• 1/2 medium yellow onion, finely diced
• 4 cloves garlic cloves, minced
• 1/2 cup fresh mint, chopped, divided
• 1/3 cup fresh parsley, chopped
• 1/3 cup whole wheat breadcrumbs, unseasoned
• 3 tbsp lemon juice, fresh squeezed
• 1 tsp lemon zest
• 1 1/2 tsp dried oregano
• 3/4 tsp cumin, ground
• 1/4 tsp cinnamon, ground
• 3/4 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 4 cups vegetable broth, low-sodium
• 1 tbsp pomegranate molasses, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant cubes with 3 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on baking sheet and roast for 20 minutes until caramelized and tender.

2. 2

   While eggplant roasts, combine ground lamb, diced onion, 2 minced garlic cloves, half the mint, parsley, breadcrumbs, lemon zest, oregano, cumin, cinnamon, 3/4 tsp salt, and 1/2 tsp pepper in a bowl. Mix gently with hands until just combined (do not overmix).