Barilla® Collezione Spaghetti

with Spicy Lamb Meatballs & Eggplant

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3 g
Total Fat
6 g
Total Carbs
3 g


Ingredients for 8 people

  • 1 box Barilla® Collezione Spaghetti
  • 2 garlic cloves, gently pressed
  • 1 red hot finger pepper, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1 slice white bread
  • 1 egg yolk
  • ½ cup Romano cheese, grated, divided
  • 1 medium eggplant, peeled, diced
  • ½ cup white wine
  • ½ cup beef broth
  • Salt and black pepper to taste
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  • Pre-heat oven to 425° F.  In a small bowl soak bread in water then squeeze out the excess.
  • In a medium bowl mix lamb, egg yolk, half the cheese, hot pepper, bread, salt, and black pepper.  Form ½ inch balls and bake in the oven until brown, approximately 10-15 minutes.
  • Meanwhile, in a skillet sauté gently pressed garlic with olive oil until slightly yellow, add eggplant and cook over medium heat for 4-5 minutes or until lightly browned and cooked through.  Add wine and reduce by ½.
  • Stir in meatballs and broth then bring to a simmer.
  • Cook pasta according to package directions, drain and toss with the meatballs and sauce. Finish with remaining cheese before serving.
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