Recipe courtesy of David Rocco
Eggplant Meatballs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 655
- Total Fat
- 44
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 27
- Cholesterol
- 126
- Sodium
- 931
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 20 min
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
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.