Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
2 cloves garlic -- minced
2 onions -- chopped
2 green peppers -- chopped
2 zucchini -- chopped
1 large eggplant -- peeled and cubed
4 tomatoes -- peeled and chopped
4 tablespoons fresh parsley
salt and pepper
1/2 teaspoon thyme
1/2 cup chicken stock
MEATBALL MIXTURE
1 1/2 pounds ground meat
2 slices bread
1/4 teaspoon nutmeg
1/3 cup parmesan cheese
1 egg
salt and pepper
VEGETABLES FOR STUFFING:
broccoli
cauliflower
zucchini
butter
olive oil
oil for deep frying
spaghetti or other pasta
Prepare sauce: Saute garlic in olive oil. Add onion and continue to
saute. Add green peppers, zucchini, eggplant, and tomatoes. Continue to
cook; then add parsley, salt and pepper, thyme and chicken stock. Cook
approximately 40 minutes on low heat to make a thick sauce.
Prepare the vegetable stuffing by cleaning and chopping into bite size
portions. Blanch vegetables in hot water for 5 minutes. Drain. Add
melted butter, salt and pepper, and set aside.
Put bread into food processor and make into crumbs. Set aside. Beat egg
slightly and set aside. Mix nutmeg, salt and pepper and parmesan cheese
with the ground meat. Make balls and press a blanched vegetable in the
center of each ball; make sure the meat is all around the vegetable. Dip
balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes
until golden brown. Drain. Pour sauce over cooked spaghetti and add
meatballs. Sprinkle with more parmesan cheese if desired. Garnish with
fresh parsley.
