Prepare delicious, juicy, and flavorful meatballs, accompanied by a sauté of onion, bell pepper, eggplant, and garlic, all in a mouthwatering tomato sauce.
Ingredients
- ½ kg ground meat
- 2 garlic cloves
- ½ onion
- ½ green bell pepper
- 4 slices of eggplant
- Dried parsley
- Salt and pepper to taste
- 1 egg
- Ground cassava flatbread (casabe)
- 3 tbsp tomato paste
- ½ cup water
Preparation
- Finely chop the garlic, onion, and bell pepper.
- Cut the eggplant into thin julienne strips.
- Season the meat with salt, pepper, and parsley, then add the egg.
- Mix by hand and add ground cassava to thicken the mixture and form a dough that doesn’t stick to your hands, making it easy to shape the meatballs.
- Meanwhile, in a pan, sauté the onion, bell pepper, eggplant, and garlic until soft, allowing the oil to absorb the flavors.
- Remove the sautéed vegetables from the oil and set aside.
- In the same flavored oil, fry the meatballs until golden on all sides.
- Once browned, add the sautéed vegetables back in, along with the tomato paste and water. Mix well and cook for 10 more minutes over low heat, making sure the sauce doesn’t dry out.
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Protein: 50 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 10 g
Vitamins: A, C
Minerals: Hierro, Calcio
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