Crispy Lamb Meatballs With Chickpeas and Eggplant
This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread. Since these meatballs aren’t made with binders like eggs or bread, they’re truly best made with a fatty meat like lamb. If you decide to use pork or beef instead, make sure it’s a mixture with a higher fat content or the meatballs could turn out dry. Since eggplant can really soak up oil when pan-frying, feel free to add more to the skillet as the slices cook.
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