Norma-style meatballs

Eggplant Meatballs alla Norma with Polenta and Caramelized Eggplant Sauce

Preparation time: 30 minutes
Cooking time: 40 minutes
Total: 70 minutes
Servings: 4

Today, I present you with a delicious recipe for Eggplant Meatballs alla Norma, a dish that perfectly combines the flavor of meat with the sweetness of eggplant and the creaminess of polenta. This recipe is not only tasty but also brings a touch of nostalgia, reminding us of warm and joyful family meals. The meatballs are crispy on the outside and juicy on the inside, while the eggplant sauce complements them perfectly.

Necessary ingredients:

- 1 large eggplant
- 15 grams fresh parsley, finely chopped
- 400 grams organic ground beef (maximum 10% fat)
- 1 teaspoon fennel seeds
- Olive oil, as needed for frying
- 1 clove garlic, crushed
- 2 tablespoons sweet chili sauce
- 2 tablespoons balsamic vinegar
- 400 grams canned tomatoes
- 1 small piece of butter
- 200 grams cornmeal
- 2 cups skimmed organic milk
- 30 grams grated Parmesan

Step-by-step preparation:

1. Preparing the eggplant: Start by cutting the eggplant into cubes of about 1 cm. Place the cubes in a bowl and generously sprinkle salt over them. Let them sit for 15 minutes. This step is essential for removing the bitterness from the eggplant and intensifying its flavor.

2. Preparing the meatballs: In another bowl, mix the ground meat with the fresh parsley. Divide the meat mixture into 20 equal parts and form balls. Roll each ball in the fennel seeds. This trick will add a delicate fragrance and a slightly aniseed taste to the meatballs. Place the meatballs in the refrigerator for 30 minutes to firm up.

3. Cooking the eggplant: After the eggplant cubes have sat in salt, drain them well and rinse under cold water. Heat a little olive oil in a pan over medium heat and add the eggplant. Sauté for 10 minutes until golden and soft. Add the crushed garlic, chili sauce, balsamic vinegar, canned tomatoes, and a little water. Let the sauce simmer for 10 minutes, stirring occasionally until it thickens. This flavorful sauce will be the perfect base for your meatballs.

4. Cooking the meatballs: In a separate pan, heat a little olive oil over medium heat. Add the meatballs and fry them on all sides for about 10 minutes until golden and crispy. Make sure not to overcrowd the pan for even frying.

5. Preparing the polenta: In a saucepan, bring 2 cups of skimmed milk and 2 cups of water to a boil. Add a pinch of salt and gradually incorporate the cornmeal, stirring continuously to avoid lumps. Cook the polenta over low heat, stirring frequently, until it reaches the desired consistency (about 10-15 minutes). Finally, add the butter and grated Parmesan, stirring well to achieve a creamy texture.

6. Finishing the dish: Add the meatballs to the eggplant sauce and gently stir to coat them. Let them cook for a few minutes for the flavors to combine.

7. Serving: Serve the meatballs with warm polenta, sprinkled with a little fresh parsley on top. This combination of textures and flavors will make each serving a true delight.

Practical tips:

- For a lighter version: You can use ground chicken or turkey if you prefer a lower-fat dish.
- Sauce variations: You can add green or black olives to the tomato sauce for an extra flavor boost.
- Alternative serving: The meatballs can also be served in bread rolls as burgers for a more casual meal.

Nutritional information (per serving):
Calories: approximately 600 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 60 g

This Eggplant Meatballs alla Norma recipe is an excellent choice for a family dinner or a special occasion. The rich flavors and creamy polenta texture will turn any meal into a feast. Don't forget to share the recipe with your friends and tell them how you made this delicious dish! Enjoy your meal!