Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4509 / 1078
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make meatballs
Grate half of the Parmesan. Peel and chop the shallots very finely. Chop the freshbasil and parsley. Add the beef mince, Parmesan, half the basil and parsley, eggs, almondflour, 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.
Chop the eggplant into small cubes. Peel and chop the red onion. Rinse the cherrytomatoes. Lightly toast the pinenuts in a hot dry pan. Set aside.
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.
Add the cherrytomatoes, tomatopaste, measuredwater, brownsugar, olives, capers and blackpepper. Cover with a lid and simmer over a low heat for 15 min. Once done, add the remaining freshbasil and parsley. Season with salt and pepper if needed.
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.
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 blackpepper.