Meatballs With Eggplant and Feta
70 mins (prep 30, cooking 40)
11 ingredients
36 servings
A Donna Hay recipe I made for New Years Eve. They are delicious eaten warm to room temp, but not so nice refrigerated as the cheese sets and they become quite firm. They are served with Tzatziki (yoghurt and cucumber dip).

Categories:  ground-beef , beef , meat , <-4-hours , time-to-make ,
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Serving Size (28.26 g)
Servings 36
Amount per Serving
Calories 56.06 Calories from Fat 38.07
% Daily Value *
Total Fat 4.23g 234.54%
Saturated Fat 1.57g 282.47%
Trans Fat 0.0g %
Cholesterol 10.14mg 121.67%
Sodium 18.8mg 28.2%
Total Carbohydrate 1.87g 22.46%
Dietary Fiber 0.97 g 140.37%
Sugars 0.56 g %
Protein 3.0g 216.16%
Vitamin A 45.3IU% Vitamin C 2.98mg%
Calcium 29.26mg% Iron 0.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed garlic, grated lemon rind, salt and pepper, lemon wedge