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Spaghetti With Eggplant Sauce And Meatballs

Western.Chefs's picture
Ingredients
To make the meatballs :
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Whole wheat bread slices 2 , crumbled
  Ground beef 1⁄2 Pound
  Finely chopped onions 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄2 Teaspoon
  Ground pepper 1 Dash
  Eggplant 1 1⁄2 Pound, unpared and cut in 1 -inch cubes (1 Egg Plant, 1 To 1 1/2 Pound)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Canned tomatoes 16 Ounce (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Dried oregano leaves 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Thin spaghetti 1 Pound, cooked as label directs
  Grated parmesan cheese 2 Tablespoon
  Salad oil 1⁄4 Cup (4 tbs)
Directions

MAKING
To Make Meatballs:
1. In medium bowl, beat egg slightly and mix well adding milk and bread.
2. Let it stand for 5 minutes.
3. Add rest of meatball ingredients and mix until well blended.
4. Shape into 24 balls-€”1 inch in diameter.
5. In 2 tablespoons oil in 5-quart Dutch oven, saute meatballs, turning until browned-€”about 10 minutes.
6. Remove from Dutch oven and set aside.
To Make Eggplant Sauce:
7. In a 5-quart Dutch oven, heat oil over medium heat and cook eggplant cubes, onion, garlic and parsley until onion is transparent and tender-€”5 minutes.
8. Stir in tomatoes, tomato paste, wine, oregano, salt and sugar and break up tomatoes with fork.
9. Add meatballs and simmer with cover reducing heat for 45 minutes, stirring occasionally.

SERVING
10. Serve over drained spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
55 Minutes
Ready In: 
85 Minutes
Servings: 
4

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