Italian Eggplant Meatballs / Polpette
These easy Eggplant Meatballs/Polpette without the meat, are a fast, easy and tasty way to use eggplant. Make them as a main dish or appetizer. Make lots because they go quick!
If you have a veggie garden or just love eggplant, there are so many delicious recipes you can make with it including:
- Simple Bucatini and Eggplant
- Italian Grilled Eggplant
- Baked Eggplant Parmesan
- Italian Breaded Eggplant
I have been wanting to share these Eggplant Meatballs / Polpette for a couple of summers now, but I never had the chance. They always went too quickly and I could never get the photos done.
But this time I made them when no one was home! And yes I did save a few to share.
I am convinced that these Eggplant Meatballs are, what started the Italian saying “Una tira l’altra” (one leads to another), because believe me you can’t stop at one.
And trust me you aren’t even going to miss the meat. The perfect vegetarian dinner or even appetizer idea.
How to make them
- Bake the whole eggplant for about an hour.
- Let it cool enough to handle and then remove the outer skin.
- Remove the pulp and place in a sieve, with a fork gently press on the pulp to remove excess liquid.
- Place the pulp in a bowl and add the egg, parmesan cheese, bread crumbs, garlic clove, salt, pepper, oregano and fresh chopped parsley.
- Mix together and form into about 14 balls.
- Roll the polpette in bread crumbs then,
- Bake or fry and eat!
How to Bake them
The Eggplant Meatballs or Polpette which is what they are called in Italian, are equally delicious whether you fry or bake them. Baking of course has fewer calories and is a healthier version.
Lightly drizzle a little olive oil on a non stick baking sheet, place the meatballs on top sprinkle with some freshly grated parmesan cheese drizzle a little olive oil on top and bake.
They should be baked in a hot 400F (200C) oven for about 15-20 minutes or until golden.
How to Fry the Meatballs
To Fry the Eggplant Meatballs they should be cooked in hot 340-350F (170-175C) vegetable oil. Turn the polpette a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes.
Recipe tip
Be sure to choose a younger and slender eggplant these tend to be less stringy and more pulpy when baked.
How to store them
The baked or fried eggplant meatballs should be eaten immediately, although if you have leftovers they should be placed in an airtight container and refrigerated.
They will keep for a couple of daysin the fridge. You can reheat them in the microwave or oven.
Can the Eggplant Meatballs be frozen?
You can freeze the raw eggplant balls, place the polpette on a baking sheet and freeze until firm, then place them in an airtight container or freezer bag.
Then you can remove as many as you want, whenever you have a craving for something tasty.
However you decide to make these Eggplant Meatballs, whether fried or baked I hope you enjoy them. Buon Appetito!
Italian Eggplant Meatballs / Polpette
Ingredients
EGGPLANT FILLING
- 2 medium globe eggplants (28 ounces) (800 grams)
- 1 large egg
- 1/2 cup freshly grated parmesan cheese (50 grams)
- 1/2 breadcrumbs (60 grams)
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1-2 dashes pepper
- 1-2 tablespoons freshly chopped Italian parsley (or to taste)
- 1/2 teaspoon oregano
EXTRAS
- 2-3 tablespoons bread crumbs (for rolling)
- 1-2 tablespoons olive oil
- 2-3 tablespoons freshly grated parmesan cheese
Instructions
- Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.
EGGPLANT FILLING
- Bake the whole eggplants in the oven for about 45-60 minutes or until tender and cooked. Remove (if baking do not turn off the oven) them from the oven and let cool just enough to handle or use a fork and knife to remove the skin. Place the pulp in a sieve and gently squish with a fork to remove excess moisture. Let cool the pulp cool if very hot.
- In a medium bowl place the pulp, egg, parmesan, breadcrumbs, minced garlic, salt, pepper, parsley and oregano and mix together. Form into about 14 balls, roll the balls in the 2-3 tablespoons of bread crumbs and either bake – place on the prepared cookie sheet, sprinkle with the extra parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15-20 minutes (halfway through turn the meatballs) or until golden brown. Sprinkle with a little salt before serving if desired. Enjoy.
- If frying, then place 2-3 inches of vegetable oil in a medium pot, heat the oil until it reaches 340-350F (170-175C), then carefully place 2 or 3 balls at a time in the hot oil (keep the temperature at as close to this temperature as possible). Turn the meatballs a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel lined plate, sprinkle with a little salt if desired and serve. Enjoy!
Nutrition
Hello! How do you manage to get the pulp diced thinly? The last time I tried a recipe the eggplant was very stringy. Do you need to chop it before adding the other ingredients?
Hi Patricia, be sure to choose a younger and slender eggplant these tend to be less stringy and more pulpy when baked. I didn’t cut it before placing it in the sieve or bowl. Let me know if you have anymore questions. Take care!