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Export 13 ingredients for grocery delivery
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.
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