Eggplant Meatballs (Polpette di Melanzane)
Eggplant meatball recipe with basil, Pecorino Romano cheese and garlic.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4
- 2 medium eggplants
- 1 1/2 cups breadcrumbs
- 3/4 cup Pecorino Romano cheese
- 2 large eggs
- 1/2 cup basil leaves
- 3 cloves garlic
- 1/4 cup olive oil
- 1 tsp black pepper
- 3 ounces water
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!
- Unseasoned breadcrumbs are recommended to let just the basil and cheese shine through.
- Use any type of firm, fresh eggplant.
- Make sure the eggplant isn't too hot before adding the egg, cheese and remaining ingredients to the mixing bowl.
- Roll the eggplant meatballs with wet or oiled hands to avoid sticking.
- No extra salt was added due to the inherent saltiness of Pecorino Romano cheese.
- The eggplant meatballs only need about 5 minutes of cooking in the sauce of your choice.
Calories: 395kcal | Carbohydrates: 37.6g | Protein: 12.6g | Fat: 21.7g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 600mg | Potassium: 406mg | Fiber: 6.4g | Sugar: 6.4g | Calcium: 223mg | Iron: 3mg
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