Delicious Recipes

Eggplant and Ricotta Meatballs

isaporidiethra

•

in

Today an idea for a second course that you cannot miss, the Eggplant and Ricotta Meatballs, a delightful versatile dish, perfect for a family lunch or a dinner with friends. They are made with a few simple ingredients and are a great idea for using leftover eggplants. Soft inside and crunchy on top, they can also be baked in the oven if you prefer, they will surely be just as good. You can enjoy them with a tomato sauce or with a yogurt or mayonnaise sauce. A great alternative to the very tasty meatballs and they will surely please all your guests. If you like meatballs you absolutely must try the Ricotta Meatballs in Sauce

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Eggplant and Ricotta Meatballs
  • Cost: Very inexpensive
  • Preparation time: 15 Minutes
  • Portions: 4
  • Cooking methods: Frying
  • Cuisine: Italian
  • Seasonality: All seasons
806.61 Kcal
calories per serving
Info Close
  • Energy 806.61 (Kcal)
  • Carbohydrates 33.08 (g) of which sugars 6.55 (g)
  • Proteins 14.58 (g)
  • Fat 69.93 (g) of which saturated 15.80 (g)of which unsaturated 43.24 (g)
  • Fibers 3.95 (g)
  • Sodium 495.50 (mg)

Indicative values for a portion of 100 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

  • 1 oval black eggplant
  • 2.7 tbsp extra virgin olive oil
  • to taste salt
  • 5.3 oz sheep ricotta
  • 3 tbsp Grana Padano DOP
  • 1 egg
  • to taste parsley
  • 1 clove garlic
  • 5.3 oz breadcrumbs
  • 0.85 cup peanut oil

Tools

  • 1 Bowl

Steps

  • The first thing to do is to cut the eggplant into small cubes and cook it in a pan with extra virgin olive oil and a clove of garlic, for about 10 minutes, just enough to soften it.

  • Place in a bowl, let it cool slightly, and add the ricotta.

  • The Grana Padano.

  • The egg

  • The chopped parsley

  • And a thinly sliced clove of garlic

  • Mix well and add the breadcrumbs

  • At this point, form our meatballs

  • until the mixture is finished

  • and fry them in abundant peanut oil

Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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