Meatballs is one of my favorite dishes. I think my mother is the absolute master of this recipe. Whether meat or vegetables, they are always crispy, never greasy and infinitely delightful. I read that you should never serve them at formal dinners. In fact, it is a pretty easy-going dish, of those to be served with a glass of wine and a piece of bread. Keep in mind that, if you aim at getting a promotion and decide to invite your boss to dinner at your place, you should definitely avoid meatballs. The best way to eat them is on the couch, with your best friend, watching a tear-jerking movie.


Recipe. FOR 4/6 PEOPLE.

800 g (28 oz) eggplant + 2 eggs + 120 g (4.3 oz) bread crumbs + 120 g (4.3 oz) grated Parmesan cheese + 1 garlic clove + chopped parsley + salt + pepper + extra virgin olive oil.

Wash the eggplant. Cut into cubes and cook in a pan with a little olive oil and a bit of water to prevent it from sticking. During cooking, add salt and pepper. Cook for about 20 minutes or until them becomes soft and cooked. If they are watery, let them drain well for 5 minutes.

In a bowl, put the cooked eggplant, eggs, bread crumbs, grated cheese, garlic clove, chopped parsley and mix everything well until you get a compact mixture. Then shape the eggplant ball mixture into balls. Then dip them in a dish with the bread crumbs. Fry in seed oil. When they become golden brown, remove with a slotted spoon and place them on paper towels. Season with salt. 

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