Meatballs Provencale Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Ground beef | 1/2 Pound | |
| Onion | 1 Small, finely chopped | |
| Stuffed olives | 2 Ounce, finely chopped | |
| Egg | 1 Small, beaten | |
| All-purpose flour to coat | ||
| 1 medium-size eggplant, diced | ||
| Olive oil | 3 Tablespoon (Provencal Dip:) | |
| Shallot | 1 , finely chopped (Provencal Dip:) | |
| Garlic | 1 Clove (5gm), crushed (Provencal Dip:) | |
| Tomatoes | 1 Pound, skinned (Provencal Dip:) | |
| Tomato Paste | 1 Tablespoon (Provencal Dip:) | |
| Parsley | 1 Tablespoon, chopped (Provencal Dip:) | |
Directions
Place eggplant in colander; sprinkle with salt and let stand 30 minutes to drain.
Mix ingredients for meatballs, season with salt and pepper.
With wet hands, roll mixture into 36 small balls then coat in flour.
Chill in refrigerator until needed.
To make Provencal Dip, rinse and pat eggplant dry.
Heat olive oil in a large saucepan and cook shallot and garlic 2 minutes.
Add eggplant and cook over medium heat 10 minutes or until soft.
Add tomatoes and tomato paste and continue to cook, covered.
5 to 8 minutes or until tomatoes are reduced almost to a pulp.
Stir in parsley.
Serve warm with meatballs which are deep-fried in hot oil in the fondue pot.
Mix ingredients for meatballs, season with salt and pepper.
With wet hands, roll mixture into 36 small balls then coat in flour.
Chill in refrigerator until needed.
To make Provencal Dip, rinse and pat eggplant dry.
Heat olive oil in a large saucepan and cook shallot and garlic 2 minutes.
Add eggplant and cook over medium heat 10 minutes or until soft.
Add tomatoes and tomato paste and continue to cook, covered.
5 to 8 minutes or until tomatoes are reduced almost to a pulp.
Stir in parsley.
Serve warm with meatballs which are deep-fried in hot oil in the fondue pot.
Chef
