Meatballs In Eggplant & Tomato Sauce

This dish s great fro either appetizers, entrees or you could add pasta to make a hearty main course.
Hint, Make sure the mix is quite wet as this stops the meat coagulating.

Ingredients
MEATBALLS
400g Pork mince
400g Veal mince
2 Free range eggs
150g Parmesan Grated
100g Breadcrumbs
200ml Milk
Salt and Pepper to taste

Sauce
2x400g Tins Peeled chopped tomatoes drained
600g Blanched Peeled and chopped Tomatoes
1 Head of local garlic/peeled and sliced
250ml Njoi Olive oil
1 Medium Eggplant diced
200g Button Mushrooms/halved
25g Basil
Salt and Pepper to taste

Meatballs Method:
1) Add all ingredients to large bowl and mix well
2) Season Well and cook a meatball up to check your flavour
3) Wet Hands and roll out Meatballs
4) Heat frying pan up with a little oil and start to seal
5) Add to the sauce

Meatballs Method:
1) Heat pot up with olive oil in
2) Gently fry garlic without colour
3) Add Tomatoes season well, let cook for 15mins simmering
4) Separate pan, cook eggplant and mushrooms ½ and season well
5) Add to sauce once cooked then add meatballs and gently simmer for a further 10 mins
6) Add basil and drizzle with Olive OIl

Tips
Tomatoes should never go in the fridge.
The fresh tomato in the sauce lightens it up.

Suppliers:
Njoi Fine Australian Olive Oil