Meatballs, All in one dish (apart of the green).

Meatballs with aubergine and been in tomatoes sauce.

After I carved out some frozen meat from my deep freezer (see my post on ‘How to pack meat in deep freezer), I end up with a lot of meat. That turn to be a bonus, I produce around 32 odd meat balls size of golf balls.

We were three of us, so I only cooked 20 meat balls in the tomatoes sauce and the rest I plainly backed in the oven (more on that at the end).

A lot of sauce remain and we used it as a soup, few days later. We just add some more water and boil it again.

Also you can use the  sauce as tomatoes sauce for pizza.

So yes, here you have it.  it really is four in one recipe.

Backed meatballe



3 Slices brown bread.

Bunch of parsley.

1 Onion.

2 Pickled cucumber.

1500gr Chuck beef minced.

1 egg

1 Big aubergine diced.

1 Tablespoon paprika.

Half teaspoon turmeric

2 Tablespoon Worcestershire sauce.

1 Teaspoon baking soda.

2 Tined chopped tomato.

2 Tablespoon tomato puree.

1 Cup dry black beans, soak overnight.

Soda water.

Olive oil.


 Soak the bread in cold water and drain well, roughly chop the parsley, onion and pickles.

Put it in a large mixing bowl, add the meat and the egg, add the spices, baking soda, Worcestershire sauce, salt & pepper and mix well. Add splash of the soda water, mix and leave cover in the fridge for forty minutes.

In the mean time, fry the aubergine with plenty of oil until golden in colour but not cooked all way through. Add the tomatoes, the tomatoes puree, the beans and some water. Bring to boil, then reduce the heat and leave gently bobble for ten minutes. Remove from the stove and let cool a bit.

While the sauce is cooking you can make the meat balls. Its help to wet your hands when you do it and put them all on a tray.

When the sauce is cool for you to leave your finger in. Add the meat balls. The meat balls are not cooked yet so if handled rough they can fall apart. Gently put them in the sauce by using a wooden spoon to make room among the vegetables that in the sauce.

Bring to boil, reduce the heat, cover and simmer for one and half hour. It is very important to gently mix it every fifteen minutes or so as you don’t want the bottom of the pan to be burn, what will give the food not so nice taste and smell.

Left over:

Backed meatballs

Lay the remain of the meat balls in shallow baking dish and pour some beef stock to cover about one centimetres deep.

Put it in pre heated oven at 200̊ C for twenty five minutes until nice golden colour set on the meat balls.


Share this post FacebooktwitterpinterestFacebooktwitterpinterest

Leave a Reply

Your email address will not be published. Required fields are marked *