Step 1

Combine lamb, breadcrumbs, chopped mint, egg, onion and garlic in a medium bowl; season well. Roll ¼ cup measures of mixture into balls.

Step 2

Heat half the oil in a large, deep frying pan; cook meatballs, shaking pan occasionally, until browned all over. Remove from pan with a slotted spoon.

Step 3

Heat remaining oil in same pan over medium-high heat; cook eggplant for 4 minutes or until golden brown.

Step 4

Return meatballs to pan with risoni, passata and stock; stir to combine. Bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 15 minutes or until the risoni is tender.

Step 5

Serve meatball mixture topped with fetta and extra mint leaves.