Very tender meatballs in tomato aubergine/eggplant sauce (hubby @whitehouseofwhitehouse made, similar recipe on @goodfoodau), with cauliflower boiled until just tender, drained then doused in EV olive oil and roasted until charred. Last night’s dinner, very good.
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For the meatballs (makes 20 x 70g large meatballs): 250g onions & 3 cloves garlic, both peeled & finely chopped, in a saucepan with 50g water, 5g salt and 30g butter. Lid on, high heat, cook 5 minutes then lid off, very low heat, cook 10 minutes till water evaporated & onions very soft. Stir in 50g plain flour, cook well then beat in 50g milk, cook until thick. Remove from heat, put in bowl, beat in 1 tsp hot paprika, 1 tsp dried marjoram, 10g tomato paste & 60g egg. Leave until almost cold then work in 25g dry panko breadcrumbs & 1kg beef, lamb or pork mince (12% fat). Shape & bake on tray in oven at 200c for 30-40 minutes until golden. Simmer in sauce to serve.
