Meatballs
Minced Chicken	g
Eggplant
Yellow Onion
Egg
Turmeric	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Ground Cinnamon	tsp
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste
Olive Oil
Tomato Sauce
Plum Tomatoes	g
Chopped Tomatoes	g
Garlic Clove
Turmeric	tsp
Ground Cinnamon	tsp
Ground Cumin	tsp
Brown Sugar	tsp
Salt & Pepper to taste
Olive Oil

1. To prepare the sauce, heat up the oil in the pan with a lid and add the chopped plum tomatoes together with crushed garlic cloves. Stir well and cook for about 10 minutes, or until tomatoes got softer.
2. Add all of the spices, sugar and season well with salt and pepper. Cook for another 10 minutes then stir in the canned tomatoes. Stir well.
3. Cover the pan with the lid, lower down the heat and cook the sauce for about 1 hour. Stir it often to avoid burning.
4. In case the sauce reduces much, add a splash of water.
5. Once sauce is done, let it cool down. Once it’s semi warm, blend it until smooth.
6. In the meantime make the meatballs, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
7. Heat up the oil in the pan, and add sliced eggplant, season with salt and pepper and cook until browned and soft.
8. Once eggplants are done, blitz them in the food processor, not completely, but just to chop them.
9. Transfer them in a bowl and mix with the minced chicken and all of the other ingredients. With your hands mix all well until combined.
10. Roll the meatballs into ping-pong size balls and spread them over baking sheet.
11. Place them into the oven and bake for about 20 minutes, until browned and cooked.
12. Once done, serve them with a warm sauce and this melas goes nicely with a pita bread or wraps.

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