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Eggplant – mushroom – meatballs

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Ingredients for 3 servings:

  • ½ eggplant(s)
  • ½ can mushrooms
  • 1 cup(s) flour (wheat flour)
  • 1 egg(s)
  • 250 g minced pork
  • 1 onion(s)
  • salt and pepper
  • Paprika powder
  • possibly garlic
  • 1 pinch(s) of sugar
  • possibly baking powder
  • Fat for the pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, blanch the eggplant in hot water and let it stand for about 5 minutes. Meanwhile, open the mushrooms, peel the onion, and finely chop it. Purée all ingredients (using a hand blender) and stir together. Season with freshly ground black pepper, salt, paprika, garlic (optional), and a pinch of sugar. If you want the meatballs to be extra fluffy, add a little baking powder and let the dough rise for another 30 minutes. Now drop the mixture into a hot, greased pan, flatten slightly, and fry until browned to your liking (this will take a little longer than regular meatballs).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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