Meatballs with eggplant and tomatoes

Name: Meatballs with eggplant and tomatoes
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: MEATBALLS; 1 thick slice of bread without crust; 100 ml milk; 700 g fennel sausage or farmer&#39;s sausage and some crushed fennel seeds; 400 g ground beef; 1 teaspoon salt; 1 teaspoon black pepper; 80 g grated Parmesan cheese; 1 yolk; 0.5 bunch of finely chopped parsley; 2 cloves of garlic, finely chopped; EGGPLANT-TOMATO SAUCE; 300 ml sunflower oil; 3 eggplants, cut into cubes of 2-3 cm; 250 g flour, type 00; 1 bunch of basil; 1 liter tomato sauce or tomato passata

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Fennel meatballs in creamy eggplant-tomato sauce, perfect for a flavorful Italian meal full of character.

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Ingredients

What do you need?

Quantity: 4P

MEATBALLS
1 thick slice of bread without crust
100 ml milk
700 g fennel sausage or farmer's sausage and some crushed fennel seeds
400 g ground beef
1 teaspoon salt
1 teaspoon black pepper
80 g grated Parmesan cheese
1 yolk
0.5 bunch of finely chopped parsley
2 cloves of garlic, finely chopped

EGGPLANT-TOMATO SAUCE
300 ml sunflower oil
3 eggplants, cut into cubes of 2-3 cm
250 g flour, type 00
1 bunch of basil
1 liter tomato sauce or tomato passata

Preparation method

How do you make this?

Soak the bread in the milk. Remove the casings from the sausages. Mix together with the rest of all ingredients in a bowl and form balls with a diameter of 5 centimeters. Set aside.

Heat a layer of oil in a pan. Dust the eggplants with flour and fry for 3 minutes in the oil. Remove them from the pan and let them drain on kitchen paper.

Fry the basil leaves for 2 minutes in the same pan and place on kitchen paper.

Dust the meatballs with the remaining flour and fry them in the same pan in hot oil.

Heat the tomato sauce in a large pot and add the meatballs and half of the eggplants. Let simmer for about 5 minutes.

Serve the pasta and finish with the remaining eggplant cubes and basil.

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