Pasta with Lamb Meatballs

Ingredients

• 250 g lean ground lamb
• 2 tbsp low‑fat quark
• 1 egg
• 2 tbsp breadcrumbs
• Salt
• Pepper
• 1 tsp cinnamon
• 200 g small eggplants (1 small eggplant)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 150 g orecchiette pasta
• 2 tbsp raisins
• 400 g canned pizza tomatoes
• 1 bay leaf
• 125 ml classic vegetable broth

Instructions

1. 1.

   Mix ground lamb, quark, egg and breadcrumbs in a bowl. Season with salt, pepper and cinnamon.

2. 2.

   Shape the mixture into cherry‑size balls with damp hands. Set aside briefly to chill.

3. 3.

   Clean, rinse and pat dry the eggplant; cut into 5 mm cubes. Peel and finely chop onion and garlic.

4. 4.

   Heat 1 tbsp oil in a pan and brown the meatballs all over. Remove and set aside.

5. 5.

   Wipe out the pan, then heat the remaining oil. Add eggplant cubes, onion and garlic; sauté while stirring for 4–5 minutes. Meanwhile cook pasta according to package instructions in plenty of boiling salted water until al dente.

6. 6.

   Add raisins, tomatoes and bay leaf to the pan. Pour in broth and bring to a boil.

7. 7.

   Simmer covered for 4 minutes over medium heat. Return meatballs to the pan and simmer another 5 minutes covered. Season with salt and pepper; keep warm.

8. 8.

   Drain pasta in a colander and let it drain. Toss with the sauce and serve.