Italian Eggplant Meatballs / Polpette
User Reviews
4.9
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Prep Time
15 mins
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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
Description
The recipe begins by baking whole globe eggplants until soft, then peeling and draining excess moisture from the pulp. The pulp is mixed with egg, grated Parmesan, breadcrumbs, garlic, salt, pepper, parsley, and oregano to form a mixture that holds together well. Formed balls are rolled in extra breadcrumbs to create a coating that crisps when baked.
Baked in a preheated oven drizzled with olive oil and sprinkled with Parmesan, the eggplant meatballs develop a golden, slightly crunchy exterior while maintaining a soft, flavorful interior. The seasoning mix highlights Italian herbs and the umami of Parmesan without overpowering the delicate eggplant base.
These meatballs make a versatile addition to meals, suitable as appetizers, side dishes, or in tomato sauce for a vegetarian main course. They can be served warm, complemented by a simple sauce or fresh herbs.
Ingredients
EGGPLANT FILLING
- 2 medium eggplant 800 grams, globe variety; 28 ounces
- 1 large egg
- 1/2 cup Parmesan Cheese 50 grams, freshly grated
- 1/2 breadcrumbs (60 grams)
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1-2 dashes black pepper
- 1-2 tablespoons Italian parsley freshly chopped; or to taste
- 1/2 teaspoon oregano
EXTRAS
- 2-3 tablespoons bread crumbs for rolling
- 1-2 tablespoons olive oil
- 2-3 tablespoons Parmesan Cheese freshly grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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