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.
1
Cut the eggplant into 1 cm cubes. Salt it. Set aside for 15 minutes.
- Eggplant: 1 piece
- Eggplant: 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.
- 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.
- Eggplant: 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.
- 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.
- Cornmeal (polenta): 0.5 glass
- Butter: 1 piece
6
Fry meatballs in two tablespoons of olive oil for 10 minutes on high heat, turning them.
- 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.
- Grated Parmesan cheese: 1 tablespoon
- Eggplant: 1 piece
- Ground beef: 400 g
- Grated Parmesan cheese: 1 tablespoon
