- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 97.98 (Kcal)
- Carbohydrates 9.88 (g) of which sugars 2.18 (g)
- Proteins 4.15 (g)
- Fat 5.01 (g) of which saturated 1.80 (g)of which unsaturated 1.07 (g)
- Fibers 1.99 (g)
- Sodium 195.40 (mg)
Indicative values for a portion of 1 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
Simo and Cicci Recommend
You can store eggplant meatballs in the fridge well-sealed in an airtight container for up to 2-3 days. Alternatively, you can also store them raw in the fridge for one to two days. Or freeze them.
For a gluten-free version, use gluten-free breadcrumbs and bread.
You can replace the mozzarella with other types of cheese like smoked scamorza or provolone.
Alternatively, you can cook the eggplant meatballs in an air fryer at 392°F for about 10-15 minutes. Or, you can prepare them the traditional way, which is frying.
Alternatively, you can cook the eggplant meatballs in an air fryer at 392°F for about 10-15 minutes. Or, you can prepare them the traditional way, which is frying.
