Who said they don’t like salad? Bet they like meatballs. Chickpeas or ceci, pasta, eggplant, and other Sicilian goodies, too. Combine them into one great main dish “salad” that commands attention. Almost everyone expects meatballs to be made with beef, pork, or turkey and slathered in sauce. So of course, you make juicy lamb and eggplant meatballs flavored with oregano and spices. Oh, they are special.
Learn the formula for making this Sicilian dish. 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.
A very flexible recipe, it speaks to your creativity (and also to those leftovers you have on-hand). Mix with legumes, grains, tiny shapes of pasta, cooked vegetables, leafy greens. Fresh lime dressing with cumin, coriander, and chili pepper unites – wait until you taste all of these edible treasures in one salad. Vibrant! Each bite presents the unexpected – spicy, sweet, salty, a fleck of fresh citrus combined with silky-soft, smooth, or crisp and crunchy textures. Serve slightly warm or room temperature any time of the year.
Two PDF recipes with photos: Professional Method & Technique – Baked Sicilian Lamb and Eggplant Meatballs and Warm Salad composed dish. 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 main course servings. Cook time: Up to 27 minutes.