Meatballs (Alla Norma)

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Meatballs (Alla Norma)

Ingredients

Parsley - ½ bunch
Lean Beef - 14.1 oz
Olive Oil - 4 tablespoons
Coarse Cornmeal - ½ cup
Butter - 1 piece
Sweet Chili Sauce - 2 tablespoons
Garlic - 1 clove
Balsamic Vinegar - 2 tablespoons
Eggplants - 1 piece
Grated Pecorino Pepato Cheese - 1 tablespoon
Baking Tomatoes - 1 can

Step by Step guide

Step 1

Cut the eggplant into 1 cm cubes. Salt it and let it sit for 15 minutes.

Step 2

Finely chop the parsley along with the stems and mix it with the ground beef. Divide into 20 pieces and roll into meatballs. Place in the refrigerator.

Step 3

Squeeze the salted liquid from the eggplant and sauté it with two tablespoons of olive oil for 10 minutes over medium heat.

Step 4

Crush the garlic clove using a press. Mix it with the chili sauce and vinegar. Add it along with the tomatoes to the eggplant and simmer for 10 minutes over medium heat.

Step 5

Prepare the corn porridge. Bring a glass of water to a boil, stirring while adding the cornmeal. Reduce the heat to low and cook covered for 15 minutes. Add another glass of hot water, salt, bring to a boil, and let it sit on low heat for 20 minutes. Stir in the butter into the cooked porridge.

Step 6

Fry the meatballs in two tablespoons of olive oil for 10 minutes over high heat, turning occasionally.

Step 7

Spread the porridge on a plate. Sprinkle with half of the Parmesan. Place the eggplant in the center, and on top of the eggplant, add the meatballs. Sprinkle with the remaining Parmesan.