|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|
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.