Polpette di Melanzane (Eggplant Meatballs)

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Polpette di Melanzane 

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Course Appetizer, Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Baking sheet
• Parchment paper
• Mixing bowls
• Large skillet
• Potato masher or fork
• Measuring cups and spoons
• Spoon or scoop for shaping meatballs

Ingredients

  

• Ingredients
• 2 medium eggplants about 1 pound
• 1 cup breadcrumbs preferably Italian-style
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic minced
• 1 large egg
• Salt and pepper to taste
• Olive oil for frying or baking
• Marinara sauce for serving, optional

Instructions

 

• Method
• Prepare the Eggplants:
• Preheat your oven to 400°F (200°C).
• Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes, or until the flesh is tender and slightly browned.
• Scoop the Flesh:
• Allow the eggplants to cool slightly. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Discard the skins.
• Mash the Eggplant:
• Using a potato masher or fork, mash the eggplant flesh until smooth. You want a creamy texture that will hold the meatballs together.
• Mix the Ingredients:
• Add the breadcrumbs, grated Parmesan, parsley, minced garlic, egg, and salt and pepper to the bowl. Mix until all the ingredients are well combined. If the mixture is too wet, add more breadcrumbs as needed.
• Shape the Meatballs:
• With your hands, form the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
• Cook the Meatballs:
• You can either bake or fry the meatballs. To bake, preheat the oven to 375°F (190°C) and bake for 25 minutes, turning halfway through until golden. To fry, heat a skillet over medium heat with a few tablespoons of olive oil and cook the meatballs in batches until golden brown on all sides.
• Serve:
• Serve your Polpette di Melanzane hot, drizzled with marinara sauce if desired. They can also be enjoyed on their own or in a sandwich!
• Variations
• Herbed Version: Add herbs like basil, oregano, or thyme for extra flavor.
• Spicy Option: Incorporate red pepper flakes for a bit of heat.
• Cheesy: Mix in mozzarella cheese for a gooey center.
• Vegan Alternative: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use nutritional yeast instead of Parmesan.

Polpette di Melanzane, or eggplant meatballs, are a deliciously unique twist on traditional meatballs, making them perfect for vegetarians and those looking to incorporate more vegetables into their diet. These meatballs are not only flavorful but also incredibly versatile, pairing well with various sauces or served as a delightful appetizer. From my own personal experience, I find that they are an excellent way to enjoy eggplant, especially if you might not be a fan of it in its whole form. Let me show you how I make these delightful Polpette di Melanzane.

Notes on What to Expect

When making Polpette di Melanzane, expect a soft, flavorful interior with a crispy exterior. They are perfect for serving as a main dish with pasta or as appetizers at your next gathering.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4 (makes about 12 meatballs)
• Calories: Approximately 150 per serving
• Cost of Ingredients: $10 – $15
• Cuisine: Italian
• Course: Main Course or Appetizer

Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Large skillet
• Potato masher or fork
• Measuring cups and spoons
• Spoon or scoop for shaping meatballs
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpette di Melanzane  now.

Ingredients

• 2 medium eggplants (about 1 pound)
• 1 cup breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 large egg
• Salt and pepper, to taste
• Olive oil (for frying or baking)
• Marinara sauce (for serving, optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpette di Melanzane  now.

Method

1. Prepare the Eggplants:
   • Preheat your oven to 400°F (200°C).
   • Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast for about 30 minutes, or until the flesh is tender and slightly browned.
2. Scoop the Flesh:
   • Allow the eggplants to cool slightly. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Discard the skins.
3. Mash the Eggplant:
   • Using a potato masher or fork, mash the eggplant flesh until smooth. You want a creamy texture that will hold the meatballs together.
4. Mix the Ingredients:
   • Add the breadcrumbs, grated Parmesan, parsley, minced garlic, egg, and salt and pepper to the bowl. Mix until all the ingredients are well combined. If the mixture is too wet, add more breadcrumbs as needed.
5. Shape the Meatballs:
   • With your hands, form the mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
6. Cook the Meatballs:
   • You can either bake or fry the meatballs. To bake, preheat the oven to 375°F (190°C) and bake for 25 minutes, turning halfway through until golden. To fry, heat a skillet over medium heat with a few tablespoons of olive oil and cook the meatballs in batches until golden brown on all sides.
7. Serve:
   • Serve your Polpette di Melanzane hot, drizzled with marinara sauce if desired. They can also be enjoyed on their own or in a sandwich!

Variations

• Herbed Version: Add herbs like basil, oregano, or thyme for extra flavor.
• Spicy Option: Incorporate red pepper flakes for a bit of heat.
• Cheesy: Mix in mozzarella cheese for a gooey center.
• Vegan Alternative: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use nutritional yeast instead of Parmesan.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpette di Melanzane  now.

Tips and Substitutions

• Breadcrumbs: Use gluten-free breadcrumbs for a gluten-free option.
• Eggplants: Look for firm, shiny eggplants. Smaller ones tend to have fewer seeds and are less bitter.
• Make Ahead: You can prepare the mixture in advance and refrigerate it until you’re ready to shape and cook the meatballs.

Nutritional Information Per Serving (Approximate)

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 200mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 6g

I hope this guide has made making Polpette di Melanzane seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!