One-pot meatballs alla Norma

Name: One-pot meatballs alla Norma
Prep time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian cuisine
Ingredients: 30 g bread; 1 dl milk; 40 g Parmesan; 1 onions; 2 garlic cloves; 1 sprig rosemary; 4 sage leaves; 500 g aubergines; 4 sprig basil; 400 g minced meat (beef); 4 tbsp olive oil; 250 g spaghetti; 1 tbsp tomato puree; 1 glass puréed tomatoes; 2 tsp salt; a little pepper; 1 bay leaves

I wouldn’t normally describe myself as a lazy person. However, there’s one area where I’m happy to make compromises – and that’s washing up! So, I’m always on the lookout for dishes that require as little crockery as possible. And this is exactly how this one-pot recipe came about. Succulent beef meatballs, aubergines and an aromatic tomato sauce are combined with spaghetti to create a wholesome dish – all prepared in a single pan. The pasta absorbs the flavours of the sauce, making it especially tasty. A simple, summery, feel-good dish that not only impresses on the plate, but also eases the workload in the kitchen afterwards.

Ingredients

4 portions

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

30 g bread day old, cut into cubes

1 dl milk

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 sprig rosemary, finely chopped

4 sage leaves, finely chopped

400 g minced meat (beef)

½ tsp salt

a little pepper

1 tbsp olive oil

Aubergines

2 tbsp olive oil

500 g aubergines, cut into approx. 2 cm pieces

½ tsp salt

a little pepper

1 tbsp tomato puree

One-pot meatballs

1 glass puréed tomatoes (approx. 560 g)

1 bay leaf

1 tsp salt

a little pepper

250 g spaghetti, cut in half

4 sprig basil, torn into pieces

40 g Parmesan

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How it's done

Meatballs

Place the bread and milk in a bowl, leave to absorb for approx. 15 mins. Heat the oil in a wide non-stick frying pan. Sauté the onion, garlic, rosemary and sage for approx. 5 mins. Remove, add to the bread in the bowl. Add the mince, season, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into approx. 28 balls. Heat the oil in the same pan, fry the meatballs all over for approx. 5 mins., remove.

Aubergines

Heat the oil in the same pan. Add the aubergines, season and fry for approx. 10 mins., stirring occasionally. Add the tomato puree, cook briefly. Return the meatballs to the pan.

One-pot meatballs

Pour in the tomato passata. Fill the tomato jar with 500 ml of water, shake and pour the water into the pan. Add the bay leaf, season the sauce, bring to the boil. Add the spaghetti, reduce the heat, cover and simmer for approx. 10 mins., stirring occasionally until the spaghetti is al dente. Serve the dish with basil and parmesan.

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«One-pot meatballs alla Norma»

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