This combination, of eggplant, and minced beef, with a filling of, fresh parsley, fresh breadcrumbs, beaten egg, dried marjoram, and finely chopped onions,in a tasty tomato sauce, makes a nourishing, and delicious, change from conventional, meat ball. One of my favourite childhood recipes.
Meat balls and spaghetti image
Ingredients - Serves 4
.675 g. beef, minced
,2 medium aubergines, peeled, chopped and disgorged
. 30 ml. 2 tbs chopped fresh parsley
. 50 g. fresh breadcrumbs
. 1 egg lightly beaten
. 2.5 ml. 1/2 tsp dried marjoram
. 1 small onion, finely chopped
. sea salt and black pepper
. 50 ml. olive oil
. 425 ml. tomato sauce * ( 400 g. tin chopped tomato, or fresh ones, 2 crushed garlic cloves. 1 tsp tomato . . . puree, 1 tsp paprika, 2 tbs red wine ( optional ) salt and pepper to taste, a 1-2 tbs fresh chopped basil or coriander, can also be added at end of cooking, 1 tbs olive oil.1 tsp sugar.1 bay leaf.
Tomato Sauce *
In a solid pan heat 1 tbs olive oil on a moderate heat and gently fry garlic, till lightly coloured, being careful not to burn as this will make garlic taste bitter.
add tomato puree and stir fry for 1 minute
add tomatoes, paprika,bay leaf, salt and pepper to taste, red wine, bring to the boil
turn to a simmer and cook open until sauce reduces and thickens
re-season as required
add basil/coriander stirring in to wilt
I like to add a tbs of extra virgin olive oil stirred in at the end of cooking ( optional )
Mix together the beef, aubergines, parsley, bread crumbs, egg, marjoram, onion and salt and pepper to taste.
Shape into small balls.
Heat the oil in a frying pan, add the balls and fry for 5 to 8 minutes or until they are evenly browned.
Pour off most of the fat, ( turkey mince could also be used ) and pour in the tomato sauce. Simmer for 10 to 15 minutes or until the meatballs are cooked through.
Could also be cooked in the oven for a crispy topped meat ball, 200* C till cooked through.
Serve with Pasta