Filter
Reset
Sort ByRelevance
Fran Weidman
Italian chicken meatballs with eggplant and mozzarella
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Knead the mince with 1 clove of garlic and Italian herbs. Season with salt and pepper and turn into balls.
-
Heat the olive oil in an ovenproof pan and fry the meatballs around golden brown in about 4 minutes. Take the balls out of the pan and keep separate.
-
Fry the onion and the rest of the garlic in the shortening. Add the eggplant and fry for 5 minutes.
-
Then add the tomato cubes and a dash of water, season with salt and pepper and let simmer for another 20 minutes. Preheat the oven to 180ºC.
-
Put the meatballs in the tomato sauce, spread the mozzarella over it and sprinkle with the Parmesan cheese. Grate in the oven for about 10 minutes.
-
Sprinkle the Italian chicken meatballs for serving with the basil. Tasty with baguette or spaghetti.
Blogs that might be interesting
-
15 minSmall dishcucumber, carrots, leg ham, mortadella, radishes, mozzarella mini, curry ketchup, chili powder, sour cream,vegetable skewers with dipping sauce
-
45 minSmall dishbutter, baking flour, egg yolk, vinegar, Indian curry paste, ginger root, sunflower oil, fresh mint, coriander, green pepper, Red pepper, olive oil, Japanese rice vinegar, vinegar, sticking potato, frying oil,cauliflower steak with curry mayonnaise and potato cutters
-
15 minSmall dishchicory, old cheese, young cheese, white raisin, spring / forest onion, mayonnaise, mustard, chives, cooked ham, sweet pickle, spring / forest onion, mayonnaise, mustard, parsley, freshly sour apple, white raisin, mandarin orange, banana, lemon juice, honey,chicory 'scoops'
-
20 minSmall dishmayonnaise, White wine vinegar, sugar, cumin seed, cumin powder (djinten), white coal, Red onion, pita bread, shawarma meat,pita bread with shawarma and coleslaw
Nutrition
395Calories
Fat38% DV25g
Protein60% DV30g
Carbs4% DV11g
Loved it