One of the standout recipes from Inge Kramarz’s The Balkan Cookbook, these straightforward meatballs are taken to the next level when placed within a rich, stick to your ribs eggplant sauce.
It’s no surprise to anyone that meatballs are a fan favorite at any social gathering. However, these Bulgarian meatballs offer something unique from the usual appetizer fare with its distinctly Mediterranean flavor palette. Coated in a stewed eggplant/tomato sauce, these meatballs take on a whole new dimension and the eggplant gives them an even richer, more fulfilling experience.
1 lb lean ground beef
1 slice of bread, soaked in water and squeezed
2 eggs, beaten
2 onions, finely chopped
3 medium eggplants
1/4 oil for frying
1 tsp paprika
4 tomatoes, peeled and chopped
4 tbsp parsley, chopped
1/2 tsp black pepper
- Combine ground beef, bread, eggs, and onion. Add salt to taste.
- Shape into meatballs and fry in pan. Remove from oil and keep warm.
- Slice eggplants in half length-wise and roast in oven until tender.
- Scrape flesh off of skin and add to oil.
- Add paprika, tomatoes, and 1/4 cup of water. Bring to boil and simmer.
- Add parsley, and black pepper. Return meatballs to sauce and cook for 10-15 minutes over low heat.