Eggplant meatballs in sauce the simple and perfect recipe. The recipe I want to tell you about today features one of the typical summer vegetables: eggplants. I transformed the eggplants into soft and exquisite Eggplant Meatballs and then dipped them in a delicious tomato sauce. Just imagine how good they are, and it will be impossible not to mop up the tasty sauce that you can also use to dress pasta. My Eggplant Meatballs are really easy to prepare and will convince everyone to eat this delicious vegetable, even those who don’t like it too much. And then we all know that when transformed into meatballs, everything tastes better! So let’s head to the kitchen and prepare some delicious Eggplant Meatballs together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 101.71 (Kcal)
- Carbohydrates 9.83 (g) of which sugars 1.79 (g)
- Proteins 4.65 (g)
- Fat 5.27 (g) of which saturated 1.83 (g)of which unsaturated 1.32 (g)
- Fibers 1.90 (g)
- Sodium 200.93 (mg)
Indicative values for a portion of 5 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 Meatballs in the Pan
- 10.58 oz eggplants
- 1.76 oz crumb (of bread)
- 1.41 oz grated Parmesan
- 1 egg
- 4 tbsp breadcrumbs
- 0.85 cup tomato sauce
- to taste extra virgin olive oil
- 1 bunch parsley
- 2 cloves garlic
- to taste salt
How to Prepare Eggplant Meatballs in Sauce
Wash the eggplant. Trim the ends off and without peeling it, cut it into thick slices and then into cubes. Pour 2-3 tablespoons of extra virgin olive oil into a pan. Add a clove of garlic and the eggplants.
Cook over medium heat for 10-12 minutes, stirring often with a wooden spoon. Remove the garlic clove. Transfer the eggplants to a bowl and add a pinch of salt.
Add an egg, the grated Parmesan, and the chopped parsley. Add the bread crumbs (or 3 slices of crumbled sandwich bread) and mix. Add 4 tablespoons of breadcrumbs and mix well.
Form the Meatballs by compacting the mixture well between your hands. Once they are all prepared, let them brown in a pan with 3 tablespoons of extra virgin olive oil and a clove of garlic.
When the Eggplant Meatballs are browned, pour the tomato sauce into the pan. Season with salt and add a bit of water. Cover the pan with a lid and cook for about 10-12 minutes over low heat.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover Meatballs, store them in a container in the fridge. You just need to reheat them for a few minutes in a saucepan.
You can prepare the meatballs in advance and freeze them on a tray without cooking them. Once frozen, you can transfer them to a food bag, so they won’t stick together and you can take out the quantity you need.
Also check out the recipe for my White Eggplant Parmesan
