Homemade eggplant meatballs with tomato sauce
Eggplant meatballs with tomato sauce are a tasty and complete dish. As a variation of the classic eggplant meatballs, they can be served as a main course but also as a side dish or appetizer.
The preparation is simple and children will love them too: just cut the eggplants into cubes, fry them and mix them with breadcrumb and grated pecorino cheese, then make balls from the dough obtained and place them in tomato sauce. It will be enough 10 minutes to bring them to the table. Here is how to make them.
Eggplant meatballs with tomato sauce: the ingredients
- 1 big eggplant
- 3 tablespoon of breadcrumb
- 100 g of grated pecorino cheese
- 1 clove of garlic
- 2 tablespoon of EVO oil
- 300 g tomato sauce
- 2 anchovy fillets
- Parsley
- Salt
- Black pepper
How to cook eggplant meatballs with tomato sauce
Clean the eggplant and cut it into cubes. In a large pan brown the garlic with the extra virgin olive oil, add the eggplant cubes with parsley, salt and pepper, then leave to soften for about 15 minutes over medium heat stirring occasionally with a wooden spoon. Once ready keep them aside.
In the same pan pour the tomato sauce, add the anchovy fillets and cook over low heat.
In the meantime blend the eggplants with the grated pecorino cheese and breadcrumb. With the mixture obtained make some meatballs, add them in the pan with the tomato and cook them in the sauce for about 10 minutes. Serve hot in combination with a rosé wine with distinct floral notes. Enjoy your meal!
