Basil Meatballs
by Editorial Staff
Ingredients
- Minced meat (beef / pork – 2/1) – 800 g
- Medium eggplant – 3-4 pcs.
- Stale bread – 4 slices
- Green bell pepper, large – 2-3 pcs.
- Dense-pulp tomatoes – 700 g
- Garlic – 1 head
- Basil – large bouquet
- Cilantro
- Canned tomatoes in their own juice – 200 g
- Egg – 1 pc.
- Salt
- Pepper
- Sugar
- Hot red pepper
- Flour – for breading
- Vegetable oil – for frying
Directions
- Cut the eggplant into cubes 4 cm long and 1.5 cm wide. Fry and set aside on a paper towel.
- Peel the peppers and cut them into strips as long as the eggplant. Fry the peppers in a pan, followed by the eggplant, set aside.
- Scald the tomatoes, peel, cut into cubes.
- Soak the bread, squeeze, add to the minced meat.
- Finely chop the greens, combine with the minced meat, beat in an egg, salt, pepper and mix well. Stick the meatballs in 4-5 pieces. per serving.
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Fry the meatballs with flour and fry them in a pan until crisp.
- Prepare sauce for pouring:
- Combine peppers and tomatoes, simmer for 7 minutes, add canned tomatoes, continue simmering for another 5 minutes, season with salt, add spices, adjust the acid with sugar.
- Chop greens, garlic, add to sauce, remove after a minute.
- In a deep frying pan, put a layer of eggplants on the bottom, then meatballs, put the remaining eggplants between them.
-
Pour over the sauce, bring to a boil, cover and simmer over low heat for 15 minutes.
-
Serve with pasta, rice, just dumplings – a very delicate and aromatic dish!
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