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1
If you have time, prepare the meatball mixture the night before (the salt/shio-koji will help tenderize the meat).
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2
If not, mix before you start cooking - Mix all the meatball ingredients in a bowl or tupperware.
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3
Finely mince the garlic and onion.
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4
Chop the eggplant, carrot, and bell pepper into small cubes.
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5
Heat 1 Tbsp olive oil in a sauce pan and saute the garlic and onion until onion is very soft.
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6
Add the other vegetables, herbs, and a pinch of salt & pepper.
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7
Saute for a couple of minutes.
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8
Add the cans of whole tomatoes, a splash of wine (optional) and about 1/2 can water (~150 ml).
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9
Bring the sauce to a boil.
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10
Turn to medium low and let the sauce simmer for about 15 minutes until it's the thickness you like.
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11
Taste and adjust salt and pepper.
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12
Add a teaspoon or two of sugar if the tomatoes are too acidic/tart.
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13
While the sauce is cooking, get the meatballs ready.
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14
Form the meatball mixture into about 16 meatballs.
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15
Heat a frying pan with a little bit of oil.
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16
Add the meatballs to the pan and fry the first side.
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17
(fry in batches depending on the size of your pan.
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18
You don't want to crowd them too much)
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19
When the first side is browned, flip the meatballs and brown the other sides.
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20
Remove from the frying pan when done.
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21
The insides will be cooked later in the sauce.
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22
Prepare a pot of boiling water for the pasta and toss the pasta in so it's cooking while you finish up the rest of the meatball sauce.
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23
When the sauce has been thickened and the pasta is in the pot, add the meatballs into the sauce.
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24
Cover with a lid and simmer it on low for about 5 minutes to finish cooking the insides of the meatballs.
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25
When the pasta is finished, dish it out onto plates and top with the meatball sauce.
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26
Garnish with grated parmesan cheese and a little parsley.
