Ingredients
For the Meatballs:
1 lb (450 g) ground beef
1 egg
Breadcrumbs-80g
Ricotta cheese-30g
2 garlic cloves, minced
Fresh parsley, chopped-15g
Dried oregano-5g
Smoked paprika-5g
Ground black pepper-1.2g
Salt-2.5g
For the Sauce:
Olive oil-30g
1 medium eggplant, diced
1 small onion, diced
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
1/2 cup tomato sauce or passata-120g
sugar (optional, to balance acidity)-2.5g
Pepper-2.5g
Fresh basil leaves, for garnish
Grated Parmesan cheese
Instructions
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, green tea seasoning, egg, breadcrumbs, ricotta, garlic, parsley, oregano, paprika, salt, and pepper. Shape into small meatballs (about 1.5 inches in diameter). Set the meatballs aside on a tray or plate.
2. Cook the Meatballs:
Heat a large skillet over medium heat with a drizzle of olive oil. Sear the meatballs on all sides until browned (about 6-8 minutes). Remove from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add a bit more olive oil and sauté the eggplant until golden and tender, about 5 minutes. Remove and set aside. Add the onion and garlic to the skillet and sauté until softened.
Stir in the diced tomatoes, tomato sauce, and 1/4 cup brewed tea. Let it simmer for 5-7 minutes.
Add the cooked eggplant back into the sauce and stir to combine. Season with salt, pepper, and sugar if needed.
4. Simmer the Meatballs:
Gently return the meatballs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes, ensuring the meatballs are cooked through and the flavors meld.
5. Serve:
Garnish with fresh basil leaves and a sprinkle of grated Parmesan. This recipe balances the hearty texture of beef, the creamy flavor of ricotta, and the smoky-sweet taste of eggplant with the subtle aromatics of tea.