Meatballs (Alla Norma)

4 servings

60 minutes

Meatballs (Alla Norma) are a true symphony of flavors from Italian cuisine, inspired by the classic combination of eggplants and tomatoes. This recipe combines the tenderness of ground beef, fresh aromatic parsley, and the rich taste of stewed eggplants. The spiciness of chili and the tanginess of balsamic vinegar add depth to the sauce, while creamy corn porridge makes the dish particularly cozy. Topped with grated Parmesan, the meatballs acquire a rich and intense flavor. This dish is perfect for both family dinners and festive gatherings, immersing you in the atmosphere of warm Italian evenings where food is not just a meal but an art of enjoyment.

Energy value per serving

• Calories: 650.9
• Proteins: 23.7g
• Fats: 46.1g
• Carbohydrates: 34.3g

Ingredients

• Parsley: 0.5 bunch
• Ground beef: 400 g
• Olive oil: 4 tbsp
• Corn grits: 0.5 glass
• Butter: 1 pc
• Sweet chili sauce: 2 tbsp
• Garlic: 1 clove
• Balsamic vinegar: 2 tbsp
• Eggplants: 1 pc
• Grated Parmesan cheese: 1 tbsp
• Canned tomatoes: 1 jar

Cooking steps

1. Cut the eggplant into 1 cm cubes. Salt it. Set aside for 15 minutes.

   Required ingredients:

   • Eggplants: 1 piece
   • Eggplants: 1 piece

2. Chop the parsley leaves and stems finely and mix with the minced meat. Divide into 20 pieces. Roll into meatballs. Place in the refrigerator.

   Required ingredients:

   • Parsley: 0.5 bunch
   • Ground beef: 400 g

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

   Required ingredients:

   • Eggplants: 1 piece
   • Olive oil: 4 tablespoons

4. Crush a clove of garlic in a press. Mix with chili sauce and vinegar. Add to eggplants along with tomatoes and simmer for 10 minutes over medium heat.

   Required ingredients:

   • Garlic: 1 clove
   • Sweet chili sauce: 2 tablespoons
   • Balsamic vinegar: 2 tablespoons
   • Canned tomatoes: 1 jar

5. We prepare corn porridge. Bring one cup of water to a boil and, stirring, add cornmeal. Reduce the heat to almost minimum and cook covered for 15 minutes. Add another cup of hot water, salt, bring to a boil, and let it sit on low heat for 20 minutes. Add butter to the cooked porridge and mix.

   Required ingredients:

   • Corn grits: 0.5 glass
   • Butter: 1 piece

6. Fry meatballs in two tablespoons of olive oil for 10 minutes on high heat, turning them.

   Required ingredients:

   • Ground beef: 400 g
   • Olive oil: 4 tablespoons

7. Place the porridge on a plate. Sprinkle with half of the parmesan. In the center, arrange the eggplants, and on top of the eggplant, add the meatballs. Sprinkle with the remaining parmesan.

   Required ingredients:

   • Grated Parmesan cheese: 1 tablespoon
   • Eggplants: 1 piece
   • Ground beef: 400 g
   • Grated Parmesan cheese: 1 tablespoon