The eggplant meatballs are one of those simple preparations you make with little and they always turn out well — one of those tasty eggplant recipes to always keep in mind. They are soft inside, golden outside and can be served in many ways, from appetizer to main course. In my family, the eggplant meatballs, like the potato and eggplant meatballs, were never just any recipe but a traditional one passed down from my great-grandmother with a secret ingredient: in the mixture, besides eggplant, there are also sun-dried tomatoes and basil. It’s not written anywhere, it’s simply the way we’ve always made them. And that’s what makes these vegetarian meatballs tastier, different, recognizable, with a Mediterranean flavor inspired by pasta alla norma.
They are soft inside, golden outside, and they always disappear too quickly. Even cold, even the next day, even grabbed quickly from the kitchen and put inside a warm mafalda. This always happens: you try one “just to check,” then another while arranging them, and in the end they vanish before they reach the table.
These grandma’s eggplant meatballs don’t need anything on the side—at most a piece of bread—and each time you tell yourself you’ll make more next time, but it’s never enough. Because they’re simple, yes, but when they’re well made you notice it right away. And those with sun-dried tomatoes have that extra flavor that lingers.
They don’t tire you, they don’t weigh you down, and you’d make them again the next day.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make grandma’s eggplant meatballs
- 2 eggplants (medium)
- 2 tbsp vinegar
- 1/4 cup sun-dried tomatoes
- 10 leaves basil
- 1/3 cup Parmesan cheese (grated)
- 1/4 cup Pecorino cheese (grated)
- 2 eggs
- 2/3 cup breadcrumbs (about)
- to taste extra-virgin olive oil (or vegetable oil)
Tools
- Frying pan
- Pots
- Bowl
- Colander
- Blender
Steps to make the eggplant meatballs
Rinse the eggplants, peel them and cut into chunks. Removing the skin will make them lighter in color, so I recommend doing this. Immerse them in slightly salted boiling water to which you have added the vinegar and cook for 35 minutes. When they are soft, drain them and press them so they release as much water as possible; in the end you should obtain about 18 oz (roughly 1.1 lb) of cooked eggplant.
Collect them in the blender jar together with the eggs, cheeses, breadcrumbs, basil and sun-dried tomatoes; if you like you can also add half a clove of garlic and blend until you obtain a homogeneous mixture.
Let the mixture rest for ten minutes, then if necessary adjust the consistency by adding a little more breadcrumbs. Pour a generous glug of oil into a nonstick frying pan and heat it. Shape the meatballs with two tablespoons or with slightly oiled hands and place them in the oil. Let them brown on one side and once a crust has formed gently turn them to cook the other side — be careful because they can break very easily (if you see they really don’t hold together during cooking, add a little more breadcrumbs).
Once cooked, place them on a plate and serve.
The eggplant meatballs are ready; they’re very good hot and freshly made, but if you prefer you can prepare them in advance and enjoy them after reheating them for a few minutes in a hot oven.
They keep in the fridge for 2 days, well sealed in an airtight container.
Storage notes and tips
Eggplant meatballs keep in the refrigerator for 2-3 days, closed in an airtight container. Before serving you can reheat them in a pan or in the oven to bring them back to being soft inside and slightly crispy outside. I do not recommend freezing them.
If the mixture is too soft, add breadcrumbs little by little until you obtain a workable consistency. This step is important to prevent the eggplant meatballs from falling apart during cooking.
For a stronger flavor you can slightly increase the amount of sun-dried tomatoes and cheese, which are the ingredients that make them tasty and different from the usual.
You can also bake the eggplant meatballs for a lighter version, although fried they remain tastier and have a better crust.
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Your questions
Why do eggplant meatballs fall apart during cooking?
This happens when the mixture is too soft or wet. Just add a little breadcrumbs to make it more compact and workable.
Can I bake the eggplant meatballs?
Yes, you can bake the eggplant meatballs for a lighter version. Arrange them on a baking sheet lined with parchment paper and bake until golden, turning them halfway through. Fried they still remain more flavorful.
Can eggplant meatballs be cooked in an air fryer?
Yes, you can cook the eggplant meatballs in an air fryer for a lighter version. Arrange them in the basket without overlapping, spray them with a little oil and cook at 356°F for about 12-15 minutes, turning them halfway through. The result is lighter than frying but still golden and tasty.
