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Meatballs Provencale

Fondue.Chef's picture
Ingredients
  Ground beef 1 1⁄2 Pound
  Onion 1 Small, finely chopped
  Stuffed olives 2 Ounce, finely chopped
  Egg 1 Small, beaten
  All purpose flour 1 Tablespoon (For Coating)
For provencal dip
  Eggplant 1 Medium, diced
  Olive oil 3 Tablespoon
  Shallot 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Tomatoes 1 Pound, skinned, chopped
  Tomato paste 1 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Place eggplant in colander; sprinkle with salt and let stand 30 minutes to drain.
Mix ingredients for meatballs, season with salt and pepper.
With wet hands, roll mixture into 36 small balls then coat in flour.
Chill in refrigerator until needed.
To make Provencal Dip, rinse and pat eggplant dry.
Heat olive oil in a large saucepan and cook shallot and garlic 2 minutes.
Add eggplant and cook over medium heat 10 minutes or until soft.
Add tomatoes and tomato paste and continue to cook, covered.
5 to 8 minutes or until tomatoes are reduced almost to a pulp.
Stir in parsley.
Serve warm with meatballs which are deep-fried in hot oil in the fondue pot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Deep Fried
Dish: 
Mincemeat
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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