Eggplant Meatballs

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Eggplant Meatballs

Meatless Mondays, that seems to be the motto for Monday’s meal. But eating vegetarian at least once a week is very healthy for you too, Monday or any day you choose.
Right now eggplants are in season and come in all shapes and sizes. There is no rule what eggplant you select for this recipe as long as it is an eggplant you love.
Eggplant is a very good source of dietary fiber, vitamin B1 vitamin B6, copper, manganese, niacin, potassium, folate and vitamin K. Eggplants are high in bioflavonoids, which are known to control high blood pressure and relieve stress. Eating the eggplant with the skin is very beneficial for your brain. They contain phyto nutrients which improve blood circulation and nourish the brain. Containing no fat but having high fiber content will leave you feeling full with only a mere 35 calories per cup. So eat up! And as always, Enjoy!
Eggplant Meatballs
Ingredients: Makes 14 2 inch meatballs
  • 4 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1 medium eggplant, cut into 1 inch pieces with skin on. (about 4 cups)
  • 4 tablespoons water
  • 1 teaspoon salt
  • 3/4 cup Parmesan Cheese, freshly grated, plus more for serving
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 large eggs, beaten
  • 1 cup bread crumbs
Preparation:
Heat the olive oil in a medium skillet over medium heat. Place in the garlic and cook for about 1 minute to release the flavor. Add in the eggplant, water and season with the salt. Reduce the heat to low and simmer, stirring occasionally for about 20 minutes. Remove from heat, place in a large bowl and allow to cool.
In the large bowl with eggplant add in the cheese, parsley, basil, eggs and bread crumbs. Stir the ingredients to incorporate. Cover and place in the fridge for 30 minutes.
Preheat the oven to 350 degrees F.
Either grease or use a silpat on a rimmed baking sheet. Form the meatballs into 2 inch balls and place on the baking sheet. Place in the preheated oven and bake for 30 minutes, rotating halfway through cooking.
Remove and serve with tomato sauce and pasta.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 minute
Course Main Dish
Cuisine Vegetarian
Servings 14 meatballs
Calories 35 kcal

Equipment

  • skillet
  • Baking Sheet
  • mixing bowl
  • Refrigerator

Ingredients
  

  • 4 cloves garlic smashed
  • 1 tablespoon olive oil
  • 1 medium eggplant cut into 1 inch pieces with skin on. (about 4 cups)
  • 4 tablespoons water
  • 1 teaspoon salt
  • 3/4 cup Parmesan Cheese freshly grated, plus more for serving
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh basil chopped
  • 2 large eggs beaten
  • 1 cup bread crumbs

Instructions
 

  • Heat the olive oil in a medium skillet over medium heat. Place in the garlic and cook for about 1 minute to release the flavor. Add in the eggplant, water and season with the salt. Reduce the heat to low and simmer, stirring occasionally for about 20 minutes. Remove from heat, place in a large bowl and allow to cool.
  • In the large bowl with eggplant add in the cheese, parsley, basil, eggs and bread crumbs. Stir the ingredients to incorporate. Cover and place in the fridge for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Either grease or use a silpat on a rimmed baking sheet. Form the meatballs into 2 inch balls and place on the baking sheet. Place in the preheated oven and bake for 30 minutes, rotating halfway through cooking.
  • Remove and serve with tomato sauce and pasta.

Nutrition

Calories: 35kcal
Keyword Vegetarian
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Hello, I'm Yvette

Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Yvette

Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!

0 thoughts on “Eggplant Meatballs”

  1. Jessica says:
    August 15, 2016 at 10:09 pm

    Sounds yummy! đŸ˜€

    Reply
    1. Yvette says:
      August 15, 2016 at 10:13 pm

      Thank you Jessica!

      Reply

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