Description
Juicy meatballs with pasta, in a thick and aromatic vegetable sauce –what could be better for the autumn dinner! Thick and velvety sauce, similar in taste to the vegetable caviar, becomes even more intense when you add natural soy sauce "Kikkoman".
Ingredients
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Minced meat
400 g
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Corn starch
1 tsp
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Garlic
2 tooth
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Oregano
0.5 tsp
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Salt
-
Black pepper
-
Corn flour
1 handful
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Soy sauce
2 Tbsp
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Onion
1 piece
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Sweet pepper
2 piece
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Tomato
3 piece
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Eggplant
1 piece
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Dry white wine
100 ml
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Olive oil
1 Tbsp
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Basil
2 sprig
Cooking
Wash vegetables. Onions and garlic are clear.
Put on the grill steamer peppers, tomatoes and eggplant. Boil for 20 minutes.
Bow to break the blender into crumbs and fry in butter until soft. Pour the wine and evaporate half.
Vegetables to be peeled. Put vegetables into blender and break into a homogeneous puree.
Pour the puree in a pan to the onions, bring to boil.
Pour sweet soy sauce "Kikkoman" and simmer over low heat, stirring occasionally, 10 minutes. To try and maybe salt. The sauce should be thick like sour cream.
In forcemeat add the grated garlic, pepper and oregano. Adding salt and starch, knead well and beat. Roll small meatballs and breaded them in corn flour. Convenient to do it in the package, sprinkling a little flour in there and laying out the meatballs for 4-5 pieces, vigorously shake the package.
Gently lay the meatballs in the sauce. If they are not completely covered by the sauce, pour them on top of the sauce spoon, cover with a lid and simmer over low heat for 20 minutes. In the middle of cooking flip.
Serve meatballs with pasta, it is better not with small, for example, bucatini, sprinkled with fresh Basil and grated Parmesan.
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