Sheet pan lamb meatballs with sweet & sour eggplant from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 46) by Julia Turshen

Ingredients

ground cinnamon
Buy Now
ground cumin
Buy Now
- The Spice House - United States
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Palm Springs pearl couscous & citrus salad; Grace's green beans with garlic & tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Lsblackburn1 on February 12, 2023

Meh… I wanted this to be more interesting - the sauce didn’t seem especially “sweet and sour”. I did love the herbs-I used cilantro and mint. Served over couscous, which was also nice.
anya_sf on August 28, 2022

My eggplants were a little larger so I initially divided them between 2 sheet pans, then consolidated before adding the sauce and meatballs. My family loved this! Served over spinach rice, there were no leftovers.
nanknitte on December 17, 2021

I loved this. I definitely recommend making this with lamb and keeping the render fat in the sauce- so delicious. Served with a buttery rice pilaf. My husband, does not get excited about lamb or eggplant (i do), ate with enthusiasm and was grabbing the leftovers for lunch. I agree with leaning on cutting the eggplant on the larger size. i also thought there would be too much eggplant, but it shrinks a lot. i also thought the amount of sauce looked excessive (and very watery) at first, but it ended up quite nice.
snoozermoose on December 04, 2021

I enjoyed this quite a bit, while my husband was more neutral about it. I subbed ground beef for ground lamb. The meatballs ended up a little overcooked (could be because of my substitution), so I would watch them carefully and potentially pull them out ahead of the recommended cooking time. The eggplant ended up perfect--just luscious and heavenly in that sweet and sour sauce. Would make again.
okmosa on September 13, 2021

So many things about this dish. I had only two-thirds the eggplant called for but I made the rest of the recipe the same. I would cut the eggplant larger next time - they shrank a lot and would be nicer to be closer in size to the meatballs. And maybe double the eggplant or half the balls. I like more veggies than meat. I also think there could/should be more sauce. It wanted to be saucier for me. Unless all of the rendered lamb fat was supposed to be part of the sauce. Oh, no, not for me! I drained off at least one-third cup. Yikes. Next time I’ll bake the lamb balls almost done, take them out, drain off the fat, roast the eggplant, then put the sauce and balls in to finish. I think the lamb balls could use a lot more spice/flavor to counteract the lamb-i-ness. I really like the concept of this dish, but execution could change up quite a bit.