Imagine a dish that turns the humble eggplant into a mouthwatering, meatball masterpiece—yes, you heard that right! These eggplant meatballs are a delightful surprise, packing all the savory goodness you crave without a hint of meat. They’re so delicious, even your carnivorous friends might just do a double-take, wondering how something so veggie could be so universally loved.
Steps
- Preheat your oven to 375°F and lightly coat a large baking sheet with olive oil spray.
- In a large skillet over medium-high heat, warm 1/2 tablespoon of olive oil. Add the eggplant and 1/4 cup of water, seasoning with salt and pepper, and cook for 10 to 12 minutes until the eggplant is tender, stirring occasionally.
- Move the cooked eggplant to a food processor and pulse briefly. Transfer the mixture to a bowl and combine with breadcrumbs, beaten egg, Romano cheese, parsley, garlic, and chopped basil. Season with kosher salt and pepper.
- Shape the mixture into 24 balls, each weighing about 1 1/8 ounces, and place them on the prepared baking sheet. Bake for 20 to 25 minutes until the meatballs are firm and browned.
- While the meatballs bake, heat marinara sauce in a deep pan. Once the meatballs are ready, add them to the sauce and let them simmer for 5 minutes. Garnish with basil leaves and serve, optionally with ricotta cheese.
Ingredients
- Olive oil spray
- 1/2 tablespoon olive oil
- 1 1/4 pounds unpeeled eggplant, cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, crushed
- 2 tablespoons chopped basil, plus extra leaves for garnish
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg, beaten
- 2 ounces Pecorino Romano cheese, freshly grated, plus additional for serving
- 1 tablespoon chopped flat-leaf parsley
- 1 25-ounce jar marinara sauce (such as Delallo or homemade)
- Part-skim ricotta cheese, for serving (optional)
Nutritional Values
Calories: 1335 kcal | Carbohydrates: 186 g | Protein: 63 g | Fat: 45 g | Saturated Fat: 15 g | Cholesterol: 246 mg | Sodium: 6396 mg | Fiber: 36 g | Sugar: 36 g
FAQ
- Can these eggplant meatballs be made vegan?
- Yes, to make the eggplant meatballs vegan, you can use a vegan egg replacement and ensure that the breadcrumbs and cheese alternatives are vegan-friendly.
- How should I store leftover eggplant meatballs?
- Leftover eggplant meatballs can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months.
- What are some serving suggestions for eggplant meatballs?
- Eggplant meatballs can be served with crusty bread, over pasta, spaghetti squash, or zucchini noodles. Pairing them with a large salad is also a great option.
- What are some alternative vegetable options if I don’t like eggplant?
- If eggplant isn’t your preference, you can try making zucchini meatballs as an alternative.
- Can I use a different type of cheese in this recipe?
- Yes, you can substitute Pecorino Romano cheese with Parmesan cheese. If you prefer, you can also omit cheese for a dairy-free version.
Tips
- Ensure Even Cooking: When forming the eggplant mixture into balls, make sure they are rolled tightly and are of uniform size. This will help them cook evenly and maintain their shape during baking.
- Enhance Flavor with Fresh Herbs: Incorporate fresh basil and parsley into the mixture for a burst of flavor. Additionally, garnish the finished dish with fresh basil leaves for an aromatic touch.
- Customize Your Marinara: While store-bought marinara sauce is convenient, consider enhancing it with additional garlic or herbs to suit your taste preferences for a more personalized sauce.
- Storage Tips: For meal prep, these eggplant meatballs can be refrigerated in an airtight container for up to four days or frozen for up to three months, making them a convenient option for future meals.
Equipment
- Food processor
- Large rimmed baking sheet
- Large nonstick skillet
