Mmmm Mmmm Meatballs

Last night I think we had one of our best IP meals yet – we enjoyed meatballs in tomato basil sauce with mashed ‘potato’ and roasted asparagus with a side of ‘melanzana’ (aubergine/eggplant salad).  Aubergines as we all know are only allowed twice a week and we thought this was definitely worthy of a once a week treat especially as we do grow our own aubergines so are just grateful they’re not totally banned!

Recipes…

Meatballs (serves 2 – feel free to adjust quantities as needed)

10oz lean ground sirloin (I buy a 1lb 4oz pack and split in 2 and freeze the rest for another time)

½ bunch of parsley, finely chopped

3-4 garlic cloves, crushed

½ yellow onion, finely chopped (or a healthy sprinkling of onion powder)

1 scotch bonnet pepper (optional), deseeded and finely chopped

1 large aubergine (preferably cooked per the below but can be pierced and microwaved for 6 minutes, turning once)

Put all the ingredients in a large mixing bowl and mix with your hands – DO NOT overmix – just until all ingredients are incorporated.  Form into little meatballs – you should get about 14 of them – chill until ready to use.

To cook, either bake them on a lightly oiled tray turning frequently to brown on all sidesor sauté them in a non stick frying pan with a very light drizzle of olive oil – brown on all sides until done.

When ready to eat – sauté some mushrooms (regular or mixed, i.e. oyster, portabella etc.) – add the meatballs until warmed through and then add 1 x IP tomato basil soup mix mixed well with only 5oz water – heat through and serve on top of the mashed ‘potato’ (read cauliflower!) with lashings of fresh chopped basil and roasted asparagus and a side of the melanzana.

Melanzana (Aubergine/Eggplant Salad)

1 large aubergine, either cooked per the above or preferably per the below.

2-3 garlic cloves

1 tbsp olive oil

Juice of ½ lemon

Sea salt and freshly ground pepper

To cook the aubergines, place directly onto coals after you have used the bbq and leave until they have collapsed entirely – you will want to turn them once but they can be left overnight  - the coals will of course eventually die out – if nervous you can leave them on the bbq grill but better to place them on the coals.

Once collapsed and blackened on the outside, leave to cool and once cool, scoop out all the flesh and add the remaining ingredients – mix well and chill.

Serve as an accompaniment to the meatballs.