Prepare to revolutionize your dinner table with a mouthwatering Italian-inspired dish that proves vegetables can be just as satisfying as meat! These Eggplant Meatballs with Basil and Pecorino Romano are about to become your new obsession - a perfect blend of rustic flavors, incredible texture, and pure culinary creativity. Whether you're a vegetarian looking for a protein-packed meal or a carnivore seeking a delicious alternative, these golden-brown, herb-infused meatballs will transform the way you think about plant-based cooking.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant
- 1 cup breadcrumbs
- 1/2 cup pecorino romano cheese, grated
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1 cup marinara sauce
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the eggplant meatballs cook evenly and develop a nice golden color.
- Prepare the eggplant by slicing it in half lengthwise. Scoop out the flesh using a spoon, leaving a thin layer of eggplant around the skin to maintain its structure. Chop the flesh into small pieces.
- Place the chopped eggplant in a colander, sprinkle with a teaspoon of salt, and let it sit for about 15 minutes. This will help draw out excess moisture and bitterness from the eggplant.
- After 15 minutes, rinse the eggplant under cold water to remove the excess salt. Pat the eggplant dry with paper towels to remove any remaining moisture.
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the chopped eggplant and cook until softened and slightly caramelized, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the sautéed eggplant and garlic mixture with the breadcrumbs, grated pecorino romano cheese, chopped fresh basil, black pepper, and the egg. Mix well until all ingredients are fully incorporated. The mixture should be moist but hold together when formed into balls.
- Using your hands, form the mixture into meatballs, about 1 to
- 5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Bake the eggplant meatballs in the preheated oven for about 25-30 minutes, or until they are golden brown and firm to the touch. You may want to flip them halfway through for even browning.
- While the meatballs are baking, heat the marinara sauce in a small saucepan over low heat until warmed through.
- Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve the eggplant meatballs hot, drizzled with the warmed marinara sauce and garnished with additional pecorino romano cheese and fresh basil if desired.
Tips
- Moisture is Key: Always remove excess moisture from the eggplant by salting and patting dry. This prevents soggy meatballs and ensures a perfect texture.
- Don't Skip Sautéing: Caramelizing the eggplant before mixing develops deeper, richer flavors that will make your meatballs irresistible.
- Binding Matters: The egg and breadcrumbs are crucial for holding the meatballs together. Make sure your mixture is well-combined but not too wet.
- Size Consistency: Use a small ice cream scoop or your hands to create uniform-sized meatballs for even cooking.
- Baking vs. Frying: Baking keeps these meatballs lighter and healthier while still achieving a beautiful golden-brown exterior.
- Serving Suggestion: Serve over pasta, with crusty bread, or as a standalone appetizer for maximum versatility.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
