This is not the typical pork meatball and long-cooked tomato sauce combo. Change the meatball main ingredient, forget frying them until they bounce. Partially bake them instead, then gently simmer until they are fork-tender. Reduce the tomato sauce cooking time, and dial it up several notches on your culinary belt.
Juicy lamb and eggplant meatballs with hints of oregano, spice, and chili pepper, luxuriate in silky tomato sauce flavored with fresh basil. Quick-cooking the tomato sauce keeps it light; adding chunks of eggplant and sweet red pepper makes it refreshing. Toss with mezzi rigatoni, cavatappi, penne, or ziti. Imagine all that Sicilian sunshine goodness in one dish. Enjoy every bite!
Professional Chef Method & Technique: Learn the special formula for making Sicilian meatballs with ground lamb and eggplant. Learn key ingredients for juicy, tender meatballs, plus the best gluten-free substitutions for breadcrumbs. Follow professional techniques for assembling, shaping, and cooking various sizes of meatballs.
Two PDFs. One PDF recipe with photos of the Professional Method & Technique – Baked Sicilian Lamb and Eggplant Meatballs. One PDF with two recipes for Eggplant, Tomato, and Red Pepper Sauce: one for serving meatballs with sauce, and one for serving meatballs and pasta tossed with sauce.
Original recipes, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. 4 servings. Up to 6 servings with pasta. Easily double or triple recipe. Cook time for Eggplant, Tomato, and Red Pepper Sauce: 35 to 50 minutes.