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Home » Course » Appetizers & Snacks » Italian Eggplant Meatballs / Polpette

Italian Eggplant Meatballs / Polpette

By: Rosemary Published: July 24, 2019 Updated on: July 3, 2021

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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!

eggplant meatballs in a black bowl on a black board

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.

eggplant meatballs in a black bowl on a black board

Table of Contents

  • How to make them
      • Never Miss a Recipe!
  • How to Bake them
  • How to Fry the Meatballs
  • How to store them
  • Can the Eggplant Meatballs be frozen?
  • Italian Eggplant Meatballs / Polpette
    • Ingredients  1x2x3x
      • EGGPLANT FILLING
      • EXTRAS
    • Instructions 
      • EGGPLANT FILLING
    • Nutrition

How to make them

  • Bake the whole eggplant for about an hour.
  • Let it cool enough to handle and then remove the outer skin.

eggplant roasted and skinned to make eggplant meatballs

  • 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.

eggplant meatballs pulp in a sieve and mixed in a bowl

  • Mix together and form into about 14 balls.
  • Roll the polpette in bread crumbs then,
  • Bake or fry and eat!

eggplant meatballs ready for frying or baking

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    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.

    baked eggplant on a cookie sheet

    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.

    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.

    eggplant meatballs baked on a cookie sheet with fried meatballs in a black bowl

    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!

    eggplant meatballs in a black bowl on a black board

    eggplant meatballs in a black bowl

    Italian Eggplant Meatballs / Polpette

    Rosemary Molloy
    These easy Eggplant Meatballs 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!
    4.93 from 28 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Appetizer, Main Dish
    Cuisine Italian
    Servings 14 portions
    Calories 56 kcal

    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

    Calories: 56kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 19mgSodium: 167mgPotassium: 163mgFiber: 2gSugar: 2gVitamin A: 98IUVitamin C: 2mgCalcium: 59mgIron: 1mg
    Keyword eggplant appetizer, eggplant meatballs, eggplant polpette
    Tried this recipe?Let us know how it was!

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      Appetizers & Snacks, Holiday Appetizers & Side Dishes, Main Dish, Most Posts, Vegetables

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      1. Kathleen says

        November 16, 2022 at 1:18 am

        Hello! If I make these tonight to take to a luncheon tomorrow, will they get mushy? I can reheat them in the morning, or do you suggest I cook them in the morning?
        Thank you!

        Reply
        • Rosemary says

          November 16, 2022 at 2:40 pm

          Hi Kathleen, I would probably cook them in the morning. Let me know how it goes. Take care!

          Reply
      2. Debbie M says

        May 17, 2022 at 3:37 pm

        Can these be put in the air fryer?

        Reply
        • Rosemary says

          May 17, 2022 at 4:14 pm

          Hi Debbie, I really don’t know, I have never used an air fryer. You can try and let me know if you do. Take care.

          Reply
      3. Diane B says

        November 28, 2021 at 11:47 pm

        4 stars
        Can I freeze them after they are cooked? Will they keep if they are in sauce

        Reply
        • Rosemary says

          November 29, 2021 at 7:45 pm

          Hi Diane, yes you can freeze them either baked or unbaked, if unbaked freeze until firm on a cookie sheet then move to a freezer safe container. They will last 1-2 months in the freezer. I have never made them in sauce, but I don’t see why they wouldn’t keep. Hope that helps.

          Reply
      4. Oosha Rao says

        August 16, 2021 at 12:32 pm

        Sounds delicious to this eggplant lover.
        Will try for sure. Also the pol-Estes.
        Yum

        Reply
        • Rosemary says

          August 17, 2021 at 9:17 am

          Hi Oosha Rao, thanks so much, let me know if you try it. Have a great week.

          Reply
      5. Anthony says

        August 7, 2021 at 10:07 pm

        5 stars
        Wow! These are so delicious. I only wish I made more…thank you, thank you…

        Reply
        • Rosemary says

          August 8, 2021 at 9:06 pm

          Hi Anthony, thanks so much, so glad you enjoyed them.

          Reply
      6. Lyn says

        November 19, 2020 at 11:46 am

        5 stars
        I have made the baked eggplant polpette a number of times to have as cicchetti with Prosecco andbthey are always a hit.

        Reply
        • Rosemary says

          November 19, 2020 at 12:19 pm

          Hi Lyn, thanks so much, glad they are enjoyed. Take care.

          Reply
      7. Gloria says

        June 19, 2020 at 10:53 pm

        5 stars
        When I was growing up my Mother made these but made them with the meatball recipe & added it to the eggplant. Then fried them & put in small roaster & poured sauce on them & cooked for 1 hr with morzella cheese over them& they tased like stuffed eggplants.

        Reply
      8. Shien says

        February 23, 2020 at 4:23 pm

        Thanks for this recipe, I am going to try it! Have you tried to steam it instead of bake it for 1 hour? Since we need the flesh I wonder if it tastes the same.

        Reply
        • Rosemary says

          February 23, 2020 at 8:43 pm

          Hi Shien, roasting and steaming give two difference tastes in my opinion, steaming is a lot more bland than roasting. If you try steaming let me know how it goes.

          Reply
      9. Anna says

        December 30, 2019 at 11:18 pm

        5 stars
        I made these slightly bigger and they resembled normal size meatballs. To kick it up a notch I added homemade sauce for a topping , with a generous sprinkle of parmigiana cheese and I tell you it made your mouth water. These a great if you have friends that do not eat meat. I will definitely make these again.

        Thanks for sharing and Buon Anno.

        Reply
        • Rosemary says

          December 31, 2019 at 10:30 pm

          Hi Anna, thanks so much so glad you enjoyed them. Happy New Year to you too!

          Reply
        • Toni says

          February 3, 2021 at 11:04 pm

          If you make them these double the size how long would you bake them for ? Maybe double the time?

          Reply
          • Rosemary says

            February 4, 2021 at 8:06 pm

            Hi Toni, I would probably add on 10 more minutes, everything is cooked already in the them so you really just want them to brown all over. Let me know how it goes.

      10. Diane says

        December 28, 2019 at 3:16 am

        4 stars
        I would like to make these ahead of time, I am planning a party. I would like to make and freeze. Please explain how far ahead they can be made. How Please provide directions for reheating from frozen. Thank you

        Reply
        • Rosemary says

          December 29, 2019 at 4:50 pm

          Hi Diane, yes they can be frozen, be sure to freeze first on a cookie sheet, then when they are firm, move them to a freezer container or freezer bag. Thaw them in the fridge then heat in the oven on low heat for about 5-10 minutes before serving.

          Reply
      11. EM says

        July 31, 2019 at 7:17 am

        5 stars
        Delicious recipe!

        Reply
        • Rosemary says

          July 31, 2019 at 7:24 am

          Hi EM thanks, so glad you liked them.

          Reply
      12. Monica says

        July 28, 2019 at 10:50 pm

        If baking the temperature is the same as when baking the eggplants, right?

        Reply
        • Rosemary says

          July 28, 2019 at 11:33 pm

          Hi Monica, yes it’s the same temperature. So you can leave the oven on. Let me know how it goes.

          Reply
          • Monica says

            July 29, 2019 at 1:49 am

            5 stars
            They came out good! They definitely really make a pasta dish more filling. Thanks so much!

          • Rosemary says

            July 29, 2019 at 8:07 am

            Hi Monica, thanks, great glad you like them. Have a great week.

      13. Lithenna says

        July 25, 2019 at 7:33 pm

        5 stars
        I’ve always had a weak spot for polpette, and since I just loooooove eggplants, I really need to try this!
        Thank you for sharing the recipe!

        Reply
        • Rosemary says

          July 26, 2019 at 9:03 pm

          Hi Lithenna, thanks I hope you try them and let me know how you like them. Have a great weekend.

          Reply
      14. Joan Dudko says

        July 25, 2019 at 7:05 pm

        5 stars
        Hi Rosemary, I’m a big fan of yours. A lot of the recipes you feature are so much like ones my mom made. I can’t wait to try these eggplant meatballs. I’m invited to a cookout next month. Do you think these would be appropriate for an outdoor party, and if so, do you serve or would you serve with a dip like maybe marinara?

        Looking forward to your reply. Ciao, Joan

        Reply
        • Rosemary says

          July 25, 2019 at 7:17 pm

          Hi Joan, thanks, glad you enjoy the recipes. I think they would be great for an outdoor party. And yes you could serve them with a sauce, I think a marinara sauce would probably be the best choice. Let me know how it works out.

          Reply
      15. Rachel says

        July 25, 2019 at 7:23 am

        5 stars
        😋 yummy

        Reply
        • Rosemary says

          July 25, 2019 at 7:12 pm

          Hi Rachel, thanks.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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