Do you want an authentic Italian dish for the vegetarian in your life? Try Eggplant Meatballs the easy to prepare recipe
I’ve noticed that each time I prepare Eggplant Meatballs, it seems to improve. Perhaps it’s because I’ve been rolling the meatballs a little tighter or experimenting with different breadcrumbs. Whether we’re making meatball parmesan subs or pasta and meatballs with marinara, it always pleases the crowd. This dish has its origins in Arab culture in the 8th century before transitioning to Italian culture as “Cucina Povera,” which means peasant cooking due to economic constraints and lack of meat. Nowadays, it’s often due to a vegetarian diet or restrictions on red meat in our diet. It is believed that eggplant originated in India and China as far back as 50 BC. Thomas Jefferson later brought eggplant seeds from France to the United States.
Eggplant Meatball Ingredients:
- 1 Large Eggplant
- 1 Cup Unseasoned Breadcrumbs
- ¾ Cup Grated Pecorino Romano Cheese
- ½ Cup Chopped Onion
- 2 Cloves Fresh Minced Garlic
- 1 Egg
- 1 tbsp Olive Oil
- 1 tbsp Fresh Chopped Parsley
- 1 tbsp Kosher Salt
- 1 tbsp Coarsley ground Pepper
- ½ Cup Chopped Red Bell Pepper
Eggplant Meatball Instructions:
- Begin by removing the bitterness from the eggplant. Slice it into 1/2″ slices, lay them on a paper towel, and sprinkle kosher salt on both sides. Let the slices rest on the paper towels until the bitter juices are extracted and absorbed by the towels
- Cut the eggplant into cubes and sauté until translucent (about 15-20 mins)
- Place the sautéed eggplant in a food processor and pulse until a paste is formed
- Combine the eggplant paste with the rest of the ingredients in a large mixing bowl. Mix until all the ingredients form a moldable dough.
- Use an ice cream scoop to form the mixture into1 1/8″ balls. This will ensure all the meatballs are the same size. This should yield 9-10 meatballs
- Place the meatballs on parchment paper on a baking sheet and bake at 350 degrees F for approximately 30 minutes or until the meatballs are firm.
- Combine the meatballs in your favorite sauce www.chefgiannicooks.com/marinara/
Add the meatballs to your favorite sauce, such as Marinara, Vodka, or Alfredo. Pair with pasta like Tagliatelle or Pappardelle. You can also make meatball parmesan subs by combining them with an Italian roll and melting some Provolone on top.
Substitutions
– In place of basil, parsley can be used as a replacement. Typically, I use basil in my sauce, so using both herbs would be overwhelming.
– For a vegan option, you can exclude the eggs and cheese. However, this will result in the loss of flavor and sharpness from the Pecorino. Additionally, the egg serves to bind the meatballs together during baking. As an alternative, you can opt to pan-fry the meatballs to achieve a crispy outer texture, although this method may not be as healthy as baking.
Ingredients
- 1 Large Eggplant
- 1 Cup Unseasoned Breadcrumbs
- ¾ Cup Grated Pecorino Romano Cheese
- ½ Cup Chopped Onion
- 2 Cloves Fresh Minced Garlic
- 1 Egg
- 1 tbsp Olive Oil
- 1 tbsp Fresh Chopped Parsley
- 1 tbsp Kosher Salt
- 1 tbsp Coarsley ground Pepper
- ½ Cup Chopped Red Bell Pepper
Instructions
- Begin by removing the bitterness from the eggplant. Slice it into 1/2" slices, lay them on a paper towel, and sprinkle kosher salt on both sides. Let the slices rest on the paper towels until the bitter juices are extracted and absorbed by the towels
- Cut the eggplant into cubes and sauté until translucent (about 15-20 mins)
- Place the sautéed eggplant in a food processor and pulse until a paste is formed
- Combine the eggplant paste with the rest of the ingredients in a large mixing bowl. Mix until all the ingredients form a moldable dough.
- Use an ice cream scoop to form the mixture into1 1/8" balls. This will ensure all the meatballs are the same size. This should yield 9-10 meatballs
- Place the meatballs on parchment paper on a baking sheet and bake at 350 degrees F for approximately 30 minutes or until the meatballs are firm.
- Combine the meatballs in your favorite sauce www.chefgiannicooks.com/marinara/
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