Eggplant (Aubergine) Meatballs

READY IN: 1hr 20mins
Recipe by skat5762

My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.

Top Review by Tara1183

You would never be able to tell these werent made with beef if they were in a pot of spaghetti sauce. They were really good, I had mine on the side with a little sauce. I used fresh bread crumbs, ran out and threw in about 8 crushed crackers to top up. I rolled them when they were really moist but could form a ball and they were nice and moist after cooking too.

Ingredients Nutrition

Directions

  1. Slice eggplant and sprinkle with salt.
  2. Let sit 10 minutes to draw out water.
  3. Rinse and pat dry.
  4. Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
  5. Remove and chop finely.
  6. Mix everything but the breadcrumbs when eggplant is cool.
  7. Then add breadcrumbs and mix until you get the consistency you want to form the balls.
  8. Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
  9. Turn halfway through baking to ensure even browning.

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