Meatballs (Alla Norma)
Main Dishes • Italian
Description
Meatballs (Alla Norma)
Ingredients
- Parsley ½ bunch
- Lean Beef 15 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.
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