Norma-style meatballs

Cut the eggplant into 1 cm cubes, season with pepper and salt, and sauté them in 2 tablespoons of olive oil for 5 to 10 minutes until tender. Let drain briefly on paper towels and set aside until use.

Grate the zucchini and mix it with the minced meat, breadcrumbs, and egg yolk until smooth. Form into balls. You can choose whether you prefer large, small, or medium-sized balls. Arrange the balls side by side on a baking sheet lined with parchment paper.

Preheat the oven to 180°C and bake the meatballs in the oven for 20 minutes.

Meanwhile, make the sauce by finely chopping the garlic and shallot and sautéing them in 2 tbsp of olive oil. Do this over a low heat and after 10 minutes add the cubetti and the herbs. Stir well and add another 150 ml of water. Let the sauce simmer on a low heat for 10 minutes and then add the meatballs and the eggplant. Taste and, if necessary, add some extra salt, pepper, or oregano.

Now put the balls in the oven for another 20 minutes at 150°C or let them simmer for 20 minutes on very low heat.

Make the gremolata by mixing the flat-leaf parsley and the lemon zest.

Serve the meatballs with the gremolata and a delicious side dish and enjoy!
Enjoy your meal!