Eggplant Meatballs

TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Meatballs
  • 1 large eggplant, chopped
  • 2 slices stale bread, crust removed
  • 1 cup (250 ml) milk
  • 2 eggs
  • 1 cup/250 ml freshly grated Pecorino cheese
  • 1 cup/250 ml freshly grated Parmigiano cheese
  • Salt
  • 1/2 cup/125 ml bread crumbs
  • 1/2 cup/125 ml flour, plus extra for dredging
  • Tomato Sauce
  • 1/2 cup/125 ml extra-virgin olive oil
  • Red onion, chopped
  • 1 1/2 pounds/700 g tomato puree
  • Salt
  • Freshly grated Parmigiano cheese, for sprinkling
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.

In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.

In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour.

For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 5 reviews

  • on September 09, 2014

    Flag

    Great meatless meal! Satisfying, cost effective and tasty- a creative way to enjoy eggplant. I like a little crisp sear on the outside so I sauteed mine a bit before simmering in the sauce for the rest of cooking. Love David's show!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 09, 2012

    Flag

    Awesome recipe. It's so flavorful and a great replacement for meat. This recipe got my husband on board with my vegetarian cooking.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 11, 2012

    Flag

    my wife loved these . i peeled and diced the eggplant , tossed with salt, pepper, and olive oil, and oven roasted instead of boiling. great meatless meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.