For the lamb meatballs, mix the lamb mince, onion, chilli powder, cayenne pepper and flour together in a bowl.
Using wet hands, shape the lamb mixture around the cubes of feta to form small meatballs. Drizzle the oil over the meatballs, mix until the meatballs are coated in the oil.
Heat a griddle pan over a high heat and cook the meatballs, turning frequently, for 4-5 minutes, or until the meatballs are golden-brown and cooked through.
For the tomato and butterbean sauce, heat half of the oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened. Add the chopped aubergine and the remaining oil and continue to cook for 5-6 minutes.
Add the chopped tomatoes and bring the mixture to the boil. Stir in the butterbeans and cooked meatballs and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 3-4 minutes, or until the mixture is warmed through.
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