Meatballs with Eggplant Sauce Recipe

Name: Meatballs with Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants, about 2 pounds total; 1 1/2 pounds ground lamb or beef; 2 eggs, lightly beaten; 3 tablespoons dry fine white breadcrumbs or matzo meal; 3/4 teaspoon ground cumin; 3/4 teaspoon ground allspice; Salt and pepper; Sunflower or vegetable oil; 1 large onion, chopped; 2 or 3 cloves garlic, finely chopped; 1 large beefsteak tomato, peeled and finely chopped

Servings: persons

4 eggplants, about 2 pounds total
1 1/2 pounds ground lamb or beef
2 eggs, lightly beaten
3 tablespoons dry fine white breadcrumbs or matzo meal
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
Salt and pepper
Sunflower or vegetable oil
1 large onion, chopped
2 or 3 cloves garlic, finely chopped
1 large beefsteak tomato, peeled and finely chopped

1
Roast, peel, and mash the eggplants as described on page 63.
2
For the meatballs, put the ground meat, eggs, and breadcrumbs in a bowl with the cumin, allspice, salt, and pepper and knead with your hands to a soft paste.
3
Or blend in the food processor.
4
Shape the mixture into small balls and fry in shallow oil over medium heat, turning them until they are colored all over.
5
Remove, and drain on paper towels.
6
In another large frying pan, fry the onion in 3 tablespoons oil until soft and golden.
7
Add the garlic and stir until it begins to color, then add the tomato, salt, and pepper and cook for a few minutes, until reduced.
8
Add the mashed eggplants, season again with salt and pepper, and cook gently, stirring, for about 8 minutes, until much of the liquid has disappeared.
9
Drop in the meatballs and simmer for 510 minutes.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggplants, about 2 pounds total, 1 1/2 pounds ground lamb or beef, 2 eggs, lightly beaten, 3 tablespoons dry fine white breadcrumbs or matzo meal, and more.

Yes, Meatballs with Eggplant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatballs with Eggplant Sauce

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