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Eggplant “Meatballs”

Eggplant “Meatballs”

Name: Eggplant “Meatballs”
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Italian
Ingredients: Cooking spray; 1/2 tbsp olive oil; 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces; Kosher salt; 1/4 tsp black pepper; 2 garlic cloves, crushed; 2 tbsp chopped basil, plus leaves for garnish; 1 1/2 cups DeLallo Italian Seasoned Breadcrumbs; 1 large egg, beaten; 2 ounces Delallo Imported Italian Pecorino Romano, freshly grated, plus more for serving; 1 tablespoon chopped flat-leaf parsley; 1 (25.25 ounce jar) DeLallo Pomodoro Fresco Tomato Basil Sauce; Part skim ricotta cheese, for serving (optional)

Who doesn’t love a good meatball?! We love this delicious recipe created by one of our favorite blogger friends, Skinnytaste. Recipe created by: skinnytaste

Prep Time

15min
Cook Time

45min
Total Time

60min
Serving Size

4-6

Category Title Dinner
Cuisine Type Italian
Level Simple

Recipe By: Gina Holmoka @skinnytaste

Ingredients

Cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
Kosher salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups DeLallo Italian Seasoned Breadcrumbs
1 large egg, beaten
2 ounces Delallo Imported Italian Pecorino Romano, freshly grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
1 (25.25 ounce jar) DeLallo Pomodoro Fresco Tomato Basil Sauce
Part skim ricotta cheese, for serving (optional)

Directions

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

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