@Ilovepjo25 FYI, I don't know if I did the conversions correctly, but I tried :) also feel free to edit the recipe to your own taste buds. I added a minced shallot too when I cooked the garlic to add more flavor, but feel free to do whatever you would like. Its kind of a concept recipe so it's not 100% correct lol.
Ingredients:
450 grams. ground beef
675 grams. spinach--roughly chopped
84 grams. ricotta
1 egg
900 grams. canned tomato sauce
2 sprigs basil
4 sprigs fresh thyme
2 bay leafs
4 garlic cloves
Salt
Pepper
15 mL butter
45 mL olive oil
1 eggplant
Instructions:
In a large bowl, add beef, spinach, ricotta, and egg, mix until well combined. Heat a large pot over medium-high heat and add butter. Shape meatballs and place in a searing pan.
Cook on either side for about 2 minutes, just until they are brown on the outside.
Set meatballs aside. In the same pot, add 15 mL of olive oil, garlic, bay leafs, thyme, and basil. Cook for 30 seconds, or until garlic if golden. Add in tomato sauce. Bring to a boil and add meatballs. Cover and simmer for 15 minutes.
Meanwhile, wash and cut eggplant lengthwise, into four planks. Pat dry. Heat remaining olive oil in a skillet over medium heat. Once the oil is shimmering and hot, place eggplant planks into the pan. Sprinkle with salt and pepper. Cook for 5 minutes, or until the underside is golden and crispy. Flip over, salt and pepper golden side. Fry until the other side is the same.
After the meatballs are done, turn off meat. Serve warm, along with eggplant and bread.
