Dr Michael Mosley's meatballs with feta and aubergine - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Michael Mosley’ s meatballs with feta and aubergine By You Magazine - March 15, 2020 These meatballs with feta are beautifully complemented by the aubergine, with its antioxidants for reducing inflammation in the body and brain. Serve with leafy greens or a salad, or small portions of brown rice or bulgur wheat for a more substantial meal. Image: Alex Smith. Styling: Phil Mundy SERVES 4 420 calories per serving 4 tbsp olive oil 20 small ready-made lamb meatballs (around 500g – see Cook’s tip) 1 red onion, peeled and finely chopped 1 aubergine (around 300g), cut into roughly 2cm chunks 400g can chopped tomatoes 100ml red wine (roughly 1 small glass) 1 tsp dried oregano 1/2 tsp crushed dried chilli flakes 100g feta 1. Place 1 tablespoon of the oil in a large, deep, nonstick frying pan over a medium heat. Add the meatballs and fry for 8-10 minutes, or until lightly browned on all sides, turning regularly. Transfer the meatballs to a plate and spoon off the excess fat. Return the pan to the heat. 2. Add the remaining oil and fry the onion and aubergine for 6-8 minutes, or until the onion is softened and the aubergine is lightly browned, stirring regularly. 3. Tip the tomatoes into the pan and add the red wine, oregano, chilli and 200ml cold water. Season with flaked sea salt and freshly ground black pepper and bring to a gentle simmer. Return the meatballs to the pan and cook in the sauce for 15 minutes, stirring regularly. Add a splash more water if needed. 4, Finally, crumble the feta over the top and gently simmer without stirring for a further 3-4 minutes, or until the cheese is hot and has melted slightly into the sauce. Cook’s tip You can make this recipe using beef meatballs, veggie meatballs or ready-made falafel. If using falafel, serve 2-3 per person and don’t pre-fry. Instead, add them to the sauce after it has been simmering for 10 minutes. Buy the book with a 40 per cent discount Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved