“Eggplant meatballs with sauce. Simple, good, southern”
Eggplant Meatballs with Sauce – Traditional Southern Recipe
Eggplant meatballs in sauce are a typical dish of southern cuisine, loved by adults and children alike. Soft, fragrant and immersed in a rich and enveloping tomato sauce, they are perfect as a second course, hot appetizer or vegetarian main course.
📝 Ingredients (for about 20 meatballs)
For the meatballs:
- 3 large aubergines
- 2 eggs
- 80 g grated cheese (pecorino or parmesan)
- 100 g stale bread
- 1 clove garlic
- Chopped fresh parsley to taste
- Salt and pepper to taste
- Breadcrumbs to taste
- Extra virgin olive oil
For the sauce:
- 700 ml tomato puree
- 1 clove garlic
- 4 tablespoons extra virgin olive oil olive
- Fresh basil to taste
- Salt to taste
👩🍳 Preparation
- Prepare the aubergines: Wash, dice and boil the aubergines in boiling salted water for 10-12 minutes. Drain and squeeze them very well.
- Meatball mixture: In a large bowl, combine the crushed aubergines, eggs, grated cheese, soaked and squeezed bread, chopped garlic, parsley, salt and pepper. Mix until the mixture is smooth.
- Form the meatballs: With slightly damp hands, create meatballs and coat them in breadcrumbs.
- Cooking the meatballs: Fry them in hot extra virgin olive oil or bake them in the oven at 200°C for 20-25 minutes, until golden.
- Prepare the sauce: In a saucepan, fry the garlic in the extra virgin olive oil. Add the tomato puree, fresh basil and a pinch of salt. Cook over low heat for 15-20 minutes.
- Add the meatballs to the sauce: Add the already cooked meatballs to the hot sauce and let them flavour for 10 minutes over low heat, with the lid on.
🍷 Tips
- Excellent to enjoy with some homemade bread or a slice of focaccia.
- The next day they are even better: they are flavoured even more!
✅ Conclusion
Eggplant meatballs with sauce are one of the most loved dishes of Southern home cooking. A simple recipe, poor but full of flavor, perfect for any occasion, from a family lunch to a rustic buffet.
