Eggplant Meatballs (Polpette di Melanzane)
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
4
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Calories
395 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Meatballs (Polpette di Melanzane)
Description
Eggplant Meatballs begin by sautéing cubed eggplant and crushed garlic in olive oil with a bit of water added to soften the eggplant over twenty minutes. Once tender, the mixture cools before being combined with breadcrumbs, Pecorino Romano cheese, black pepper, chopped basil, and beaten eggs to bind the mixture. Wet hands help form the dough into balls placed on an oiled rack or parchment for baking at 350°F until golden brown.
This cooking technique produces meatless balls with a firm but tender texture highlighted by the salty, savory Pecorino Romano and fragrant basil. The garlic and gentle sautéing add depth without overpowering. Once baked, the meatballs are ready to be served in a sauce, allowing the sauce and meatballs to complement each other.
The recipe advises no additional salt due to the cheese's saltiness and recommends unseasoned breadcrumbs to let the other flavors shine. The meatballs require only a brief simmering in sauce before serving to meld flavors and complete the dish.
Ingredients
- 2 medium eggplant
- 1 1/2 cups breadcrumbs
- 3/4 cup Pecorino Romano cheese
- 2 large egg
- 1/2 cup basil leaves
- 3 cloves garlic
- 1/4 cup olive oil
- 1 tsp black pepper
- 3 ounces water
Instructions
- Begin by preheating oven to 350f and setting rack to middle level. Cube eggplant into approximately 1" pieces.
- Crush and make a paste of 3 garlic cloves. Rough chop a 1/2 cup of fresh basil leaves.
- In a large pan on medium-low heat, saute garlic in a 1/4 cup of olive oil. After 2 minutes add the eggplant into the pan and mix thoroughly. Add 3 ounces of water to the pan, cover and let cook for 20 minutes.
- After 20 minutes, turn off the heat and move softened eggplant to a large mixing bowl. Let the eggplant cool for a few minutes, then add the 1 1/2 cups breadcrumbs, 3/4 cup Pecorino Romano, 1 tsp black pepper, 1/2 cup chopped basil and 2 beaten eggs. Mix well to incorporate the ingredients.
- With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Bake the eggplant meatballs for 25-30 minutes until golden brown. Place the eggplant meatballs in your sauce of choice and serve hot. Enjoy!
Notes
- Use unseasoned breadcrumbs to highlight the flavors of basil and Pecorino Romano cheese.
- Firm, fresh eggplants work best; avoid overly hot eggplant when mixing in eggs and cheese to prevent cooking the eggs prematurely.
- Wet or oiled hands prevent sticking during shaping the meatballs.
- No extra salt needed due to the salt content in Pecorino Romano cheese.
- Simmer in sauce for about 5 minutes before serving to warm through and absorb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 37.6g | 13% |
| Protein | 12.6g | 25% |
| Fat | 21.7g | 33% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 600mg | 25% |
| Potassium | 406mg | 9% |
| Fiber | 6.4g | 26% |
| Sugar | 6.4g | 13% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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