Polpette al Sugo (Meatballs in Tomato Sauce) vs İslim Kebabı (Toothpick Kebab)

Both dishes start from beef meatballs bound with egg, breadcrumbs, parsley and garlic, but they head in different directions. Polpette al Sugo soaks its breadcrumbs in milk and adds Parmesan, then browns the meatballs and simmers them slowly in crushed tomatoes until very tender, finishing with torn basil for a mellow tomato-basil sauce. İslim Kebabı seasons its meatballs with cumin and paprika, wraps each in a slice of olive-oil-fried eggplant held with a toothpick, and bakes the bundles in a lighter sauce of tomato paste, grated tomato and bell pepper until the eggplant is very tender.