recipe

Eggplant Meatballs: the effortless recipe with tomato sauce

Total time: 55 Min
Difficulty: Low
Serves: 6 people
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Our eggplant meatballs in tomato sauce are a light and tasty main dish, ideal for a family meal. This dish is great for the summer as eggplants are in season, therefore you will be able to find them fresher and tastier.

In this recipe the eggplants are diced, steam cooked and mixed with eggs, bread and Parmesan cheese; the resulting meatless meatballs will then be cooked directly in the tomato and basil sauce. Soft and juicy, they will surprise your guests with a melting, cheesy filling.

This dish can be paired with a crunchy salad and homemade bread to mop up the delicious tomato sauce: the whole family will sure love it!

How to store Eggplant Meatballs

These meatballs can be stored in a sealed container in the refrigerator for 2-3 days. Alternatively, they can also be frozen.

Ingredients
Eggplants
500 g (2 cups)
Tomato sauce
500 g (2 cups)
Bread
2 slices
Provola cheese
30 g (1/4 cup)
Egg
1
Breadcrumbs
Grated parmesan cheese
3 tbsp
Fresh basil leaves
Extra virgin olive oil
salt to taste

How to make Eggplant Meatballs

Wash the eggplants and remove the ends, cut in round slices about 1 cm-thick and dice.

Steam cook the eggplants for 10-15 minutes, according to the thickness of your dice 3. If you do not have the appropriate pot, you can use a steel colander. Once cooked, the eggplant should be soft but still intact.

Dab with kitchen paper and transfer into a large bowl. Add salt, grated Parmesan cheese and crumbled, crustless bread.

Beat in the egg.

Tear the basil leaves.

Moisten your hands slightly, then create balls the size of a walnut with the mixture and roll them on the palms of your hands.

Coat the balls in breadcrumbs and add a dice of cheese inside each.

Drizzle some olive oil on a pan and add the tomato sauce. Cook for 5 minutes and add the basil and a pinch of salt.

Add the meatballs and cook for 5 minutes. With two forks, flip the meatballs gently and cook for extra 5 minutes over a low heat. In case the sauce gets too dry, you can add a few spoons of hot water.

Your eggplant meatballs are ready to be served.

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