The meatballs in eggplants are a simple yet fun way to serve simple meatballs wrapped in eggplants and laid on a seasoned potato slice. It’s also a simple way to convince children, who may not eat vegetables otherwise, to eat certain vegetables.
In the meantime, I leave you the basic recipe to prepare excellent meatballs.
Curious? Let’s find out how to prepare these meatballs in eggplants right after the photo as always!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Meatballs Wrapped in Eggplants
- 1 potato (large)
- 1 eggplant
- 10.5 oz ground beef
- 1 egg
- 2 pinches salt
- 2 pinches pepper
- 1 bunch chopped parsley
- 1 tbsp extra virgin olive oil
Preparation of Meatballs Wrapped in Eggplants
Prepare the meatballs by peeling and slicing the potato thinly.
Cook them in plenty of lightly salted water for 3 minutes, drain and set aside.
Trim and slice the eggplant as thinly as you can.
In a bowl, mix the ground beef with 1 egg, salt, pepper, and parsley, then form small meatballs a little larger than a walnut.
On a cutting board, place a slice of potato, a slice of eggplant, and on top of it a second slice to form a cross.
Place the meatball in the middle then close the edges of the eggplant to cover the meatball.
Secure everything with toothpicks.
Oil a baking dish, arrange the meatballs next to each other.
Add salt and pepper on top and drizzle with a little oil.
Bake in a preheated oven at 350°F for about 20 minutes.
Remove from the oven, take out the toothpicks and serve hot and…
ENJOY YOUR MEAL
How to Store Meatballs Wrapped in Eggplants
You can store them in the refrigerator in an airtight container for 2 days, or alternatively, once cooled, you can freeze them to thaw at room temperature before reheating even in a pan.
Other Recipes
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