Spicy meatball & aubergine bhuna

Minced meat is a regular in my freezer/fridge because it is so versatile (e.g., chilli con carne is an all-time favourite). When I have time (and am up for it), I like to make meatballs. This is a version I made a few days ago.

Ingredients for the meatballs

500g turkey mince
1 tbsp garlic powder
1 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground cinnamon
2 tsp almond flour
1 tsp Himalayan Rose Pink Crystal Salt
1 large egg

Other ingredients

5-6 kaffir lime leaves
1 tsp ground turmeric
1 C wholegrain basmati
1 large aubergine, chopped
Bhuna sauce
2-3 tsp coconut oil

Method

1. In a large bowl, combine the mince with the spices, salt, and egg and mix well with hands. Be careful not to overmix or the meatballs will be too dense. 
2. Pick up the mince mixture and fling it back in the bowl. Repeat several times. This is essential for making the meatballs al dente.
3. Form into balls and chill in the fridge for at least 30 minutes.
4. While the meatballs are chilling, infuse a pot of cold water with kaffir lime leaves.
5. Heat a large pan and gently fry the aubergine in coconut oil. Set aside.
6. Cook the rice in the kaffir leaf-infused water mixed in turmeric. 
7. Fry the meatballs in coconut oil. Be careful not to crowd the pan (do it in batches if necessary).
8. Stir in the bhuna sauce and fried aubergine. Cover and let simmer for 10 minutes. Make sure the meatballs are cooked through.
9. Serve the meatballs and aubergine with the rice.