The only way to get kids to eat vegetables is to disguise them in every way, like these chicken and eggplant meatballs, passing them off as meatballs. It is an easy and quick recipe to prepare, to be cooked plain or, as in this case, with tomato and basil sauce. If you want to make this recipe even tastier, you can fry the meatballs first and then dip them in the sauce. If you’re looking for other meatball recipes, check out these other recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Chicken and Eggplant Meatballs Ingredients
- 1.1 lbs chicken breast
- 1 eggplant (about 300 g)
- 1.4 oz grated Parmesan cheese
- 1.8 oz breadcrumbs
- 1 egg
- 1/2 onion
- 1 clove garlic
- 1 bunch parsley
- salt
- 1.1 lbs tomato pulp
- 1 clove garlic
- basil
- salt
Chicken and Eggplant Meatballs Tools
- Food Processor
- Frying Pan
Chicken and Eggplant Meatballs Steps
The first thing to do is to prepare the sauce where the meatballs will cook. Clean the garlic clove and put it in a pan with extra virgin olive oil, let it slightly brown, then add the tomato pulp.
Salt the sauce and let it cook for a few minutes over high heat. Add a few basil leaves, let it flavor for a few minutes by lowering the flame. Turn off, remove the garlic clove and proceed with the preparation of the meatballs.
Remove the stem from the eggplants, wash and dry them. Cut them into slices about 1 centimeter thick, put a pot with slightly salted water on the stove and bring to a boil. Let them cook for about 5 minutes.
After that time, drain the eggplants and let them cool. Once cool, dry them with kitchen paper to remove excess water.
In a food processor, put the chicken cut into pieces, the eggplants, and all the other ingredients listed in the description and blend until you get a homogeneous mixture. The mixture should be soft; if it turns out too soft, add a little more cheese or breadcrumbs.
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Take a small amount of dough with a spoon, after slightly oiling the palms of your hands, and form balls that will be placed in the pot with the sauce.
Add a couple of tablespoons of water if the sauce is dry, then cover and cook for about twenty minutes. Then turn off the heat and serve. Enjoy your meal, your chicken and eggplant meatballs in sauce are ready!
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