Polpette with eggplant and tomatoes

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Fennel meatballs in creamy aubergine tomato sauce, perfect for a tasteful Italian meal full of character.

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Ingredients

What do you need?

Quantity: 4P

Balls
1 thick cut bread without crust
100 ml of milk
700 g fennel sausage or farmer's sausage and some crushed fennel seeds
400 g of ground beef
1 teaspoon of salt
1 teaspoon of black pepper
80 g grated Parmesan cheese
1 yolk
½ bunch of finely chopped parsley
2 cloves of garlic, finely chopped

Eggplant-tomato sauce
300 ml of sunflower oil
3 aubergines, cut into 2-3 cm cubes
250 g flower, type 00
1 bunch of basil
1 liter of tomato sauce or tomato passata

Preparation method

How do you make this?

Soak the bread in the milk. Remove the sheets from the sausages. Mix together with the rest of all ingredients in a bowl and turn balls of 5 centimeters diameter. Set aside.

Heat a layer of oil in a pan. Pass the aubergines through the flour and fry in the oil for 3 minutes. Scoop them out of the pan and drain on kitchen paper.

Fry the basil leaves for 2 minutes in the same pan and place on kitchen paper.

Pass the balls through the remaining flour and fry them in the same pan in hot oil.

Heat the tomato sauce in a large pan and add the balls and half of the aubergines. Let it simmer for 5 minutes.

Serve the pasta and finish with the rest of the eggplant cubes and basil.

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