Meatballs Provencale Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Ground beef1 1⁄2 Pound
 Onion1 Small, finely chopped
 Stuffed olives2 Ounce, finely chopped
 Egg1 Small, beaten
 All purpose flour1 Tablespoon (For Coating)
For provencal dip
 Eggplant1 Medium, diced
 Olive oil3 Tablespoon
 Shallot1 , finely chopped
 Garlic1 Clove (5 gm), crushed
 Tomatoes1 Pound, skinned, chopped
 Tomato paste1 Tablespoon
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 483 Calories from Fat 360

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 12.6 g63%

Trans Fat 0 g

Cholesterol 106.8 mg

Sodium 272.7 mg11.4%

Total Carbohydrates 12 g3.9%

Dietary Fiber 3.5 g14%

Sugars 4.6 g

Protein 22 g43.7%

Vitamin A 19.5% Vitamin C 28.1%

Calcium 2.9% Iron 10.9%

*Based on a 2000 Calorie diet

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.
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