EGGPLANT MEATBALLS with ricotta, easy and quick, tasty second course, great both fried and baked as a main course or appetizer, adaptable for celiacs with gluten-free breadcrumbs.
How good are eggplant meatballs with ricotta! I’ve never made them like this before, and anyway, it had been a while since I last prepared them. I had some leftover eggplant pulp and thought it would be a good idea to use it for making meatballs, and I had the right idea. A simple and tasty second course, perfect for both lunch and dinner, and also great as finger food for outdoor summer buffets or if you have guests for dinner.
Just the time to boil the pulp, then mix all the ingredients and fry them: a few minutes to get them golden and they are soft and delicious. Easy and quick, these eggplant meatballs with ricotta disappeared in seconds! They are extremely soft and delicious. If you like eggplants, you absolutely have to try them. The ricotta can be replaced with any creamy spreadable cheese, like Philadelphia.
The eggplant meatballs with ricotta are perfect for those who love Mediterranean flavors and are looking for an alternative to classic meatballs. The softness of the eggplant and the creaminess of the ricotta create an irresistible combination of flavors. Try them and you won’t be disappointed!
Join me in the kitchen today for eggplant meatballs with ricotta.
Posted on June 13, 2013 10:23
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 black oval eggplant
- 1 egg
- 4 tablespoons breadcrumbs (up to 6 if needed)
- 2.1 oz provola cheese
- 2.8 oz bread
- 1 tablespoon grated Parmesan cheese
- Half teaspoon salt
- 1 tablespoon ricotta
Steps
Peel the eggplant and cut it into chunks, then put it in the blender.
Add basil leaves and garlic if desired.
Soak the bread and then squeeze it, adding it to the rest of the ingredients, add the egg and breadcrumbs, and blend everything.
Form the meatballs while squeezing them to remove excess liquids, then roll them in breadcrumbs.
Flatten the meatballs on the palm of your hand and place a piece of provola in the center, then close and roll them in breadcrumbs.
Heat the oil in a pan and fry the meatballs, turning them.
Bon appétit
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Eggplant Meatballs with Ricotta
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FAQ (Frequently Asked Questions) Eggplant Meatballs with Ricotta
Can I bake the eggplant and ricotta meatballs instead of frying them?
Yes, the meatballs can be baked for a lighter version. Place them on a baking sheet lined with parchment paper and bake them at 350°F for about 20-25 minutes, or until golden, turning them halfway through for even browning.
Can I prepare the meatballs in advance?
Yes, you can prepare the meatball mixture in advance and store it in the refrigerator for a few hours before forming and cooking the meatballs. Alternatively, you can also form the meatballs and freeze them raw. When you’re ready to cook them, fry or bake them directly from the freezer, adding a few minutes to the cooking time.
What cheese alternatives can I use instead of ricotta?
If you don’t have ricotta, you can replace it with any creamy spreadable cheese, such as Philadelphia. You can also experiment with other soft cheeses like robiola or mascarpone. Adding pieces of scamorza inside the meatballs can give a delicious melting heart.
How can I serve the meatballs?
You can serve them as a main course accompanied by a fresh salad or grilled vegetables. They are also excellent as an appetizer or finger food for buffets and aperitifs. Moreover, you can use them to fill sandwiches or serve them with tomato sauce for an extra touch.
