Italian Meatballs

with Caponata Vegetables
If you love classic Italian flavours, this one's for you! It's packed with them.
1,562 Reviews
Cals 1086 · Prot 50 · Carbs 38 · Fat 84
Low-Carb
Try Hello Chef Now
40 min
Italian Meatballs with Caponata Vegetables
If you love classic Italian flavours, this one's for you! It's packed with them.
1,562 Reviews
Cals 1086 · Prot 50 · Carbs 38 · Fat 84
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For meatballs
Beef mince
350 Grams
Parmesan 4*
45 Grams
Fresh basil
15 Grams
Fresh parsley
15 Grams
Dijon mustard 13*
6 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
2 Tbsp
Eggs 5*
1 Piece
Almond flour 2*
40 Grams
Shallots
0.5 Piece
Caponata
Eggplant
1 Piece
Red onion
1 Piece
Cherry tomatoes
250 Grams
Olive oil
4 Tbsp
Salt
0.5 Tsp
Tomato paste
50 Grams
Water
100 ML
Brown sugar
5 Grams
Green olives
50 Grams
Capers
20 Grams
Black pepper
0.5 Tsp
To serve
Pine nuts 2*
20 Grams

Allergens

*4 Milk, *13 Mustard, *5 Eggs, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make meatballs

1 Make meatballs

Grate half of the Parmesan. Peel and chop the shallots very finely. Chop the fresh basil and parsley. Add the beef mince, Parmesan, half the basil and parsley, eggs, almond flour, Dijon, shallots, salt and pepper to a bowl. With clean hands, knead until tender. Shape into meatballs. Refrigerate.
Tip! Wet your hands when shaping the meatballs! This way the meat won't stick to them.
Prep

2 Prep

Chop the eggplant into small cubes. Peel and chop the red onion. Rinse the cherry tomatoes. Lightly toast the pine nuts in a hot dry pan. Set aside.
Fry vegetables

3 Fry vegetables

Heat a large pan over a medium heat with a generous drizzle of oil. Once hot, add the eggplant and fry with a pinch of salt for 5 min. Add the onion and fry for 5-7 min further or until the eggplant has browned and softened. Don't hurry this step and don't skimp on the oil.
Simmer

4 Simmer

Add the cherry tomatoes, tomato paste, measured water, brown sugar, olives, capers and black pepper. Cover with a lid and simmer over a low heat for 15 min. Once done, add the remaining fresh basil and parsley. Season with salt and pepper if needed.
Fry meatballs

5 Fry meatballs

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 5-6 min or until browned all over and cooked through.
Serve

6 Serve

Divide the caponata and meatballs among plates. Shave or grate the remaining Parmesan over the top. Sprinkle with the toasted pine nuts. Drizzle with good quality olive oil and finish with a grind of black pepper.
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