The MEATBALLS IN EGGPLANT SAUCE are an incredible main course, typical of family tradition from Southern Italy, which in their simplicity express flavors and aromas so good they always fascinate everyone. The dish can be offered both at a family lunch, to the great joy of children especially, and also as a meal with friends and demanding guests, since tradition puts a smile even on the most refined palates.
This dish brings together two strong points of our cuisine that grandmothers are always proud of: meatballs in sauce and eggplant sauce, which, when prepared properly, lets our taste buds recall the legendary parmigiana. Preparing these meatballs, as you will see by following the recipe, is really very simple and also quick. I recommend not skimping on the sauce: making a little bread-sopping at the end is truly mandatory and, given the goodness and the aromas, you won’t want to stop.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 10 meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 lb ground veal
- 1 egg
- 3 tbsp breadcrumbs
- 2 tbsp grated Parmesan
- to taste salt
- to taste black pepper
- 1 black oval eggplant
- 14 oz peeled tomatoes
- 1/2 onion
- to taste extra virgin olive oil
- to taste salt
- 1/2 tsp sugar
- 4 leaves basil
Tools
- 1 Pan
- 1 Baking sheet
- 1 Bowl
Steps
Wash and trim the eggplant. Then slice it into pieces about 3/8 in thick and cut these into small cubes. Arrange them on a baking sheet lined with parchment paper, sprinkle with salt and lightly drizzle with oil.
Bake them in a preheated oven at 356°F for 25 minutes.
In a pan add a drizzle of oil and the finely chopped onion. Season lightly so the onion can release its moisture and not burn, and cook over low heat for 5 minutes.
Add the peeled tomatoes and crush them with a fork. Adjust salt, add the sugar and let cook over low heat for 20 minutes.
Add the oven-roasted eggplant, torn basil and let the sauce absorb the flavors.
Meanwhile, in a large bowl place the ground veal, the Parmesan, the egg, the breadcrumbs, salt and pepper.
Work everything until you obtain a homogeneous mixture that is not too firm. Shape the meatballs and drop them into the eggplant sauce.
Cover with a lid and let them simmer over low heat for 30 minutes, adding some water if needed.
When cooked, let them rest for 5 minutes before serving.
