Eggplant Meatballs
User Reviews
4.9
Eggplant Meatballs
Description
This recipe starts by cooking diced eggplant with olive oil and water until soft, then pulsing it to a coarse texture. Combined with Italian breadcrumbs, beaten egg, grated Pecorino Romano, parsley, garlic, and basil, the mixture forms the base for the meatballs. Seasoning with kosher salt and pepper enhances the flavor.
The mixture is shaped into about 24 balls and baked on a greased sheet until firm and browned. Baking provides even cooking and helps maintain the shape. The meatballs are then gently simmered in marinara sauce, infusing them with a rich tomato flavor and keeping them moist.
Eggplant Meatballs are served warm, optionally garnished with extra cheese and ricotta for creaminess. They can be enjoyed as a main dish alongside pasta or as an appetizer.
Ingredients
- olive oil spray form
- 1/2 tbsp olive oil
- 1 1/4 lbs eggplant cut into 1-inch pieces, unpeeled
- kosher salt
- 1/4 tsp black pepper
- 2 garlic crushed, cloves
- 2 tbsp basil plus leaves for garnish, chopped
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg (beaten)
- 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
- 1 tablespoon parsley flat-leaf, chopped
- 1 ounce jar marinara sauce (such as Delallo or homemade)
- ricotta cheese for serving (optional, part skim
Instructions
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2225 kcal
% Daily Value*
| Serving | 4meatballs and sauce | |
| Calories | 222.5kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 10.5g | 21% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 41mg | 14% |
| Sodium | 1066mg | 44% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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