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Eggplant meatballs in tomato sauce

Sicilian summer and delicious recipe

by Ada Parisi
5 min read
Polpette di melanzane al sugo di pomodoro

Eggplant meatballs in tomato sauce: A Sicilian summer recipe, simple and delicious. If you loved my family recipe of classics SICILIAN EGGPLANT MEATBALLS, that are in VIDEO RECIPE on my YouTube channel, you'll love this variant. Eggplant meatballs are first fried and then drowned in a tomato sauce with garlic and fresh basil. A shoe sauce also perfect for seasoning pasta.

How to make perfect Sicilian eggplant meatballs

In Sicily, aubergines are a serious matter, but if you can find the traditional eggplant meatballs at the restaurant, amidst the usual kaleidoscope of appetizers of Sicilian cuisine, Eggplant meatballs with sauce are a homemade preparation. This, In fact, is a family recipe and I would like you to try it as it is, to feel the taste that I'm used to hearing me all my life. Normally I read the aubergines and then leave them in a schoolboy to lose excess water. But you can also steam them, in order to speed up the times, since they absorb less water. Or, If you have it, microwaved.

Meatballs must be breaded in flour and strictly fried before being then added to the tomato sauce. Beware of this phase: the meatballs are delicate and you have to be careful when you turn them. I have no other recommendations to make, except pprepare many slices of grilled homemade bread to make the shoe. Or, Sicilian style, use the sauce and some advanced meatballs to season the pasta. A treat for connoisseurs, some’ how to season the dough with the last slice of EGGPLANT PARMIGIANA Remained.

Among the thousand recipes with aubergines, those RIPIENE AL SUGO and scented with mint (mulinciane abbuttunate), are a beautiful tradition of my island, one of those memory dishes that I don't want to forget. I recommend, if you like meatballs of any kind, have a look at all my RECIPES OF MEATBALLS how RICOTTA MEATBALLS cooked in tomato sauce or those of Zucchini, baked. Or even the delicious SICILIAN CAULIFLOWER MEATBALLS . Have a good day!

Polpette di melanzane al sugo di pomodoro

EGGPLANT MEATBALLS WITH SICILIAN SAUCE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR MEATBALLS:

2 violet aubergines

1 whole egg

60 grams of grated Parmigiano Reggiano Dop or grated caciocavallo ragusano Dop

40 grams of grated pecorino siciliano Dop

80 grams of breadcrumbs

1 clove garlic, minced

salt and pepper

mint and/or basil

flour

peanut oil for frying

  • FOR THE SAUCE:

350 ml of tomato puree

garlic

Salt

a small piece of chili pepper

extra virgin olive oil

fresh basil

Procedure

Eggplant meatballs with Sicilian tomato sauce

First, take a look at the VIDEO RECIPE eggplant meatballs, so some of the work will already be almost done.

Clean the aubergines by removing the pigeon and cut into cubes. Boil them in boiling salted water for 15 minutes or until they become translucent. You can also steam them or microwave them, in this way they will absorb less water and reduce the period during which they will have to lose liquid.

Drain the eggplant and put them in a colander with a weight above: should lose more water can. I suggest you let them go for a couple of hours, pressing the surface every now and then.

Put the eggplant pulp in a bowl. Add the chopped garlic and herbs, then the egg, Parmesan cheese and breadcrumbs. Combine salt and pepper and stir to mix the dough. I suggest you prepare the dough in advance and leave it for a couple of hours in the refrigerator, so you'll form the meatballs much more easily.

While the mixture firms in the refrigerator, prepare the tomato sauce. Brown the garlic and a piece of chilli in extra virgin olive oil and add the tomato puree, salt and plenty of basil. Cover and cook for 10 minutes.

Form with wet hands of round and large eggplant meatballs when a ping pong ball. Bread them in flour and fry them in peanut oil. Use an essential KITCHEN THERMOMETER and check that the temperature is around 165 degrees for a perfect fried. Once all the meatballs are fried, put them in the sauce gently. Continue cooking for another 10 minutes. Serve the Sicilian meatballs of eggplant with sauce with plenty of toasted homemade bread and don't forget to use what will advance to season the pasta. Bon appétit!

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