Italian Eggplant Meatballs / Polpette
User Reviews
4.9
87 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
14 portions
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Calories
56 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Eggplant Meatballs / Polpette
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These easy Eggplant Meatballs without the meat, are a fast, easy and tasty way to use eggplant. Make them as a main dish or appetizer. Make lots because they go quick!
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Ingredients
EGGPLANT FILLING
- 2 medium globe eggplants (28 ounces) (800 grams)
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese (50 grams)
- 1/2 breadcrumbs (60 grams)
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1-2 dashes pepper
- 1-2 tablespoons freshly chopped Italian parsley (or to taste)
- 1/2 teaspoon oregano
EXTRAS
- 2-3 tablespoons bread crumbs (for rolling)
- 1-2 tablespoons olive oil
- 2-3 tablespoons freshly grated Parmesan cheese
Instructions
- Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.
EGGPLANT FILLING
- Bake the whole eggplants in the oven for about 45-60 minutes or until tender and cooked. Remove (if baking do not turn off the oven) them from the oven and let cool just enough to handle or use a fork and knife to remove the skin. Place the pulp in a sieve and gently squish with a fork to remove excess moisture. Let cool the pulp cool if very hot.
- In a medium bowl place the pulp, egg, parmesan, breadcrumbs, minced garlic, salt, pepper, parsley and oregano and mix together. Form into about 14 balls, roll the balls in the 2-3 tablespoons of bread crumbs and either bake - place on the prepared cookie sheet, sprinkle with the extra parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15-20 minutes (halfway through turn the meatballs) or until golden brown. Sprinkle with a little salt before serving if desired. Enjoy.
- If frying, then place 2-3 inches of vegetable oil in a medium pot, heat the oil until it reaches 340-350F (170-175C), then carefully place 2 or 3 balls at a time in the hot oil (keep the temperature at as close to this temperature as possible). Turn the meatballs a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel lined plate, sprinkle with a little salt if desired and serve. Enjoy!
Nutrition Information
Show Details
Calories
56kcal
(3%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
19mg
(6%)
Sodium
167mg
(7%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
98IU
(2%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14portions
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 167mg | 7% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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