Crispy Lamb Meatballs With Chickpeas and Eggplant Recipe

Name: Crispy Lamb Meatballs With Chickpeas and Eggplant Recipe
Ingredients: 1 ½ pounds ground lamb, pork or beef; 1 ½ teaspoons fennel seeds; 2 garlic cloves, finely grated; 1 teaspoon red-pepper flakes, plus more as needed; Kosher salt and freshly ground black pepper; 8 tablespoons olive oil, plus more as needed; 1 medium eggplant, sliced about 1/4-inch thick; 2 (15-ounce) cans chickpeas, drained and rinsed; 1 cup full-fat Greek yogurt, labneh or sour cream; 3 cups mixed greens (the more peppery, the better); 1 cup cilantro, leaves and tender stems; 1 lemon, halved

"This dish is does not shy away from fat in the best way possible From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread Since these meatballs aren’t made with binders like eggs or bread, they’re truly best made with a fatty meat like lamb..."

INGREDIENTS

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1 ½ pounds ground lamb, pork or beef

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1 ½ teaspoons fennel seeds

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2 garlic cloves, finely grated

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1 teaspoon red-pepper flakes, plus more as needed

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Kosher salt and freshly ground black pepper

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8 tablespoons olive oil, plus more as needed

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1 medium eggplant, sliced about 1/4-inch thick

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2 (15-ounce) cans chickpeas, drained and rinsed

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1 cup full-fat Greek yogurt, labneh or sour cream

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3 cups mixed greens (the more peppery, the better)

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1 cup cilantro, leaves and tender stems

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1 lemon, halved

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