Meatballs in a creamy sauce

Description

Actually I suggest 2 recipes in one. Juicy, just the meatballs with eggplant will delight lovers of this vegetable. But I especially recommend not just to fans, because no one can guess the presence of an eggplant. Delicate and velvety sauce will create a homey atmosphere for a family dinner.

Ingredients

Minced meat

250 g
Eggplant

1 piece
Garlic

1 tooth
Onion

0.5 piece
Soy sauce

1 Tbsp
Greens

2 sprig
Chicken egg

1 piece
Bread crumbs
Vegetable oil
Cream

200 ml
Zucchini

1 piece
Pepper

1 piece
Onion

0.5 piece
Garlic

1 tooth
Tomato paste

1 Tbsp
Vegetable oil

3 Tbsp
Spices
Soy sauce

1 Tbsp
Water

200 ml
Corn flour

0.5 Tbsp

Cooking

All vegetables to be washed. From eggplant to remove the skin. Onions and eggplants cut into small cubes. In a small frying pan, heat 1st. L. Rast. oil, fry the onion and eggplant until soft, slightly salted and stirring.

Grind into a puree convenient way for you. I used the immersion blender.

In minced meat add the eggplant puree, crushed garlic (or pressed), chopped greens, soy sauce, mix well. Beat the egg and once again knead well minced meat, if necessary add the 1st. L. breadcrumbs, salt to taste (I added a little pinch as my soy sauce "Kikkoman" salt). Remove in the cold for 15 minutes.

While the meat is resting, bell pepper cut into cubes. In a small saucepan heat the cream, add pepper, cook on low heat for 10 minutes, stirring occasionally, being careful not to run away. Then grind in a blender until smooth.

Make meatballs. From stuffing make small balls, roll in breadcrumbs, fry until Golden brown on each side in a well-heated rust. oil. Folded into a saucepan, cover with a lid. I got 26 pieces from this amount of ingredients.

Zucchini and onions cut into arbitrarily, can cubes. I had a big, took half and cut into thin quarters of the rings, the onion into thin half-rings. Finely chop the garlic. In a saucepan heat 3 tbsp oil, add zucchini and onion. A little put out under the lid, add the tomato paste and garlic. Fry a couple of minutes, stirring occasionally.

Pour the creamy mass, soy sauce, after boiling, add hot water, salt, black pepper and a teaspoon of ground rosemary and tarragon (or herbes de Provence). The fire is small.

After 5-10 minutes add diluted in a small amount of water flour and meatballs. Simmer, stirring occasionally for 5 minutes. Turn off the heat, let stand for 10 minutes and serve hot with rice or, even better, in my opinion, with razvalistoj fragrant buckwheat.

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