Eggplant "Meatballs" Recipe

Eggplant "Meatballs" Recipe

Difficulty: Easy
Yield: 24 "meatballs"
Total time: 1 hr 45 min (includes cooling)
Active time: 20 min

Ingredients

• 2 tablespoons unrefined, cold-pressed extra-virgin olive oil
• 6 garlic cloves, finely minced
• 1 1/2 pounds eggplant, unpeeled and cut into 1-inch cubes (about 8 cups)
• 1 cup grated Parmesan or pecorino cheese
• 1/2 cup chopped fresh flat-leaf parsley leaves and tender stems
• 1/4 cup chopped fresh basil leaves
• 4 large eggs, beaten (you may use 2 to 4 eggs, but 4 provide extra protein and better binding)
• 1 1/2 cups dried breadcrumbs or panko (regular or gluten-free; using as little as 1 cup will yield softer meatballs)
• 1/8 teaspoon sea salt
• A few turns of freshly ground black pepper
• 3 cups marinara sauce

Instructions

1. Warm a large deep skillet over medium heat. Add olive oil, then saut garlic until fragrant and starting to brown lightly, approximately 30 seconds. Add the eggplant cubes and 1/4 cup water. Reduce heat to low, cover, and let the eggplant steam until tender, about 20 minutes. Allow to cool slightly if time allows.
2. Preheat the oven to 350F. Line a baking sheet with unbleached parchment paper.
3. Put the cooked eggplant mixture into a food processor and pulse until finely chopped but not pured. Alternatively, chop finely by hand on a cutting board.
4. Transfer the eggplant to a large bowl and stir in Parmesan, parsley, basil, beaten eggs, breadcrumbs, salt, and pepper until everything is well combined using your hands or a wooden spoon. You can refrigerate the mixture, covered, for up to one day; chilling makes rolling easier. (If chilled, preheat the oven 30 minutes before baking.)
5. Using a 1- to 1 1/2-ounce ice cream scoop or by hand, form the mixture into 1 1/2-inch balls and place them on the prepared sheet. Bake for 25 minutes, until the meatballs are firm around the outside and lightly browned on the bottom.
6. While baking, warm the marinara sauce in a large saucepan over low heat until simmering. Transfer the baked meatballs into the sauce, toss gently, and serve hot.

Tips for Success: Add crushed red pepper flakes with the garlic for a spicy kick. Shape into vegetarian burgers or bake in a loaf pan as meatloaf. Dried basil and oregano can substitute fresh herbs if needed. These meatballs shine with polenta, pasta, spaghetti squash, or in a sandwich roll.

Adapted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright Pamela Salzman 2017. All rights reserved.