The Eggplant and Potato Meatballs are a simple and tasty main dish or appetizer. They are soft vegetable bites, also suitable for a vegetarian diet, as they do not contain meat. Great to serve with an aperitif. After enjoying the Eggplant Meatballs, today I wanted to add some potatoes to the mixture, which made them even softer. Along with the Eggplant and Tomato Meatballs, I must say that these bites did not last long on my table, they were so popular. The grandmother’s eggplant meatballs, along with many other meatball recipes, are always appreciated at my house.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 320.02 (Kcal)
- Carbohydrates 33.64 (g) of which sugars 5.83 (g)
- Proteins 8.40 (g)
- Fat 17.74 (g) of which saturated 3.88 (g)of which unsaturated 12.77 (g)
- Fibers 5.75 (g)
- Sodium 771.82 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplant and Potato Meatballs
- 14 oz eggplants
- 14 oz potatoes
- 1 egg
- 1/2 cup cheese
- 1/2 cup breadcrumbs
- 1 sprig parsley
- to taste salt (5)
- to taste pepper
- to taste sunflower oil (for frying)
What You Need for Eggplant and Potato Meatballs
- 1 Pot
- 1 Colander
- 1 Potato Masher
- 1 Bowl
- 1 Frying Pan
Procedure for Eggplant and Potato Meatballs
Wash the potatoes with the skin on and put them in a pot with cold water. Cook them until they become tender, or pierce the skin and cook them in the microwave for 5-7 minutes.
Wash and dry the eggplants and remove the stem. Cut them into slices and then into cubes and put them in a colander with some salt.
Leave them for at least half an hour, squeeze them by hand, then throw them into a pot with boiling water. Let them cook for about 5 minutes.
Drain the eggplants, let them cool a little, and squeeze them again to remove excess water.
Put the eggplants in a bowl and add the mashed potatoes with the potato masher.
Add the chopped parsley sprig, the egg, the breadcrumbs, the cheese, which can be Pecorino or Grana, and the salt.
Mix until you get a soft mixture. Shape the meatballs into your preferred shape, round or elongated. Place them on a plate as you go.
Pour some oil into a pan and when it is hot, put the meatballs in. Let them cook over moderate heat and when they become golden, turn them and let them brown on the other side.
Once ready, take them out of the oil and place them on a plate with absorbent paper to remove the excess oil.
The eggplant and potato meatballs are ready. They can be enjoyed hot, warm, or cold.
Enjoy your meal!
Annamaria’s Tips
For this recipe, I preferred boiling the eggplants, but they can also be fried.
You can also read: Recipes with Eggplants
FAQ (Questions and Answers)
Can I freeze them?
Once cooked, the meatballs can be frozen.
