Meatballs Alla Norma Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, add diced eggplant and cook until golden brown, about 5 minutes.
• STEP 6.Add crushed tomatoes, basil, red pepper flakes, salt, and pepper to the skillet. Stir well to combine.
• STEP 7.Return the meatballs to the skillet and simmer for 15-20 minutes, until the meatballs are cooked through and the sauce has thickened.
• STEP 8.Serve the meatballs alla Norma with pasta or crusty bread. Garnish with fresh basil and grated Parmesan cheese, if desired.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the tomato sauce.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the meatballs.
• To make the meatballs ahead of time, you can shape them and refrigerate for up to 24 hours before cooking.

Storage and Serving

• Leftover meatballs alla Norma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs in a skillet over low heat until warmed through.
• Serve the reheated meatballs with pasta or as a sandwich filling for a quick and delicious meal.