Basil Meatballs

by Editorial Staff

For the soup I sculpted meatballs and got so carried away with sculpting that I decided not to stop – I also stuck meatballs. Meatballs are the same meatballs, but more solid, larger. I really liked the blue basil in minced meat, and its blue companion is eggplant. I share with you – do it once and you will love them too.

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

  1. Cut the eggplant into cubes 4 cm long and 1.5 cm wide. Fry and set aside on a paper towel.
  2. 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.
  3. Scald the tomatoes, peel, cut into cubes.
  4. Soak the bread, squeeze, add to the minced meat.
  5. 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.
  6. Fry the meatballs with flour and fry them in a pan until crisp.
  7. Prepare sauce for pouring:
  8. 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.
  9. Chop greens, garlic, add to sauce, remove after a minute.
  10. In a deep frying pan, put a layer of eggplants on the bottom, then meatballs, put the remaining eggplants between them.
  11. Pour over the sauce, bring to a boil, cover and simmer over low heat for 15 minutes.
  12. Serve with pasta, rice, just dumplings – a very delicate and aromatic dish!
Enjoy your meal!

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