Slice the eggplants and soak in water to get rid of the bitterness.
Mince the onion and garlic. Cut the green beans in half.
In a bowl, mix the ground pork, chopped onion and ◎ ingredients and knead well. Divide into about 16 portions (make the portions small) and roll into balls.
Heat olive oil, chopped garlic, and red chili pepper in a deep pan. Add the meatballs and fry them while rolling them around over high heat.
When the meatballs have browned...
Add the drained eggplant slices from Step 1 and fry (until the eggplant has absorbed the oil and become limp).
Add the canned tomatoes...
Add the △ ingredients.
When the sauce is bubbly, add the green beans. Simmer over medium low heat until the sauce has thickened.
Drizzle on the □ soy sauce and toss lightly to finish. Serve and enjoy.
Story Behind this Recipe
This is the meatball variation of our family's standard recipe for simmered hamburger steaks. I got the idea from a cookbook I looked at a very long time ago! My family all love this.
To prevent the meatballs from falling apart... In Step 3, drop the meat mixture into the bowl from a height several times to eliminate air bubbles. In Step 4, brown the meatballs over high heat. If you are serving this to small children, omit the red chili peppers.