Eggplant Meatballs Food

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AUNT MARY'S EGGPLANT BALLS



Aunt Mary's Eggplant Balls image

These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Provided by LYNETTE MARIE

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h15m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
½ cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
¾ cup dried bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  • Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  • Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g

EGGPLANT (AUBERGINE) MEATBALLS



Eggplant (Aubergine) Meatballs image

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.

Provided by skat5762

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs

Steps:

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

ITALIAN EGGPLANT MEATBALLS / POLPETTE



Italian Eggplant Meatballs / Polpette image

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!

Provided by Rosemary Molloy

Categories     Appetizer     Main Dish

Time 1h15m

Number Of Ingredients 12

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
2-3 tablespoons bread crumbs (for rolling)
1-2 tablespoons olive oil
2-3 tablespoons freshly grated parmesan cheese

Steps:

  • Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EGGPLANT "MEATBALLS"



Eggplant

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless "meatballs".

Provided by Gina

Categories     Appetizer

Time 50m

Number Of Ingredients 13

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 Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

Steps:

  • 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.

Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, Carbohydrate 31 g, Protein 10.5 g, Fat 7.5 g, SaturatedFat 2.5 g, Cholesterol 41 mg, Sodium 1066 mg, Fiber 6 g, Sugar 6 g

VEGAN EGGPLANT MEATBALLS



Vegan Eggplant Meatballs image

With a base of roasted eggplant, toasted breadcrumbs and lentils, these Vegan Meatballs have a rich and robust flavor, even meat lovers can get behind!

Provided by Suzy Karadsheh

Categories     Appetizer     Entree

Time 1h40m

Number Of Ingredients 13

1 1/2 cups breadcrumbs
1/2 cup extra virgin olive oil, (plus 2 more tablespoons )
3 tablespoons pureed carrot or sweet potato, ( (or 1 large egg if not vegan))
Kosher salt
1 globe eggplant
2/3 cup cooked lentils, ((I used green lentils))
2 medium cloves garlic, minced
1/4 cup roughly chopped basil
1/4 cup roughly chopped parsley
1/3 cup nutritional yeast, ((or chickpea flour))
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup grapeseed oil ((for frying))

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 300 degrees F.
  • Place the breadcrumbs in a medium bowl and toss with 2 tablespoons of olive oil and ¼ teaspoon salt. Transfer to a rimmed sheet pan and spread in an even layer. Bake until the breadcrumbs are lightly golden (10 minutes or so), stirring midway through. Transfer them to a large plate and set aside.
  • Increase the oven temperature to 375 degrees.
  • Line the sheet pan with aluminum foil and set the eggplant on top. Prick it 3 to 4 times with a fork and roast until a pairing knife easily slips into the center (40 to 50 minutes). It should be very tender throughout. Remove the eggplant from the oven and use scissors to cut an X in the bottom. Transfer it, stem side up, to a colander and set in the sink and let it drain and cool for 20 minutes.
  • Set the eggplant on a cutting board and slice it open lengthwise and scoop out the flesh and place it in the bowl of a food processor Add the pureed carrot (or egg), lentils, garlic, basil, parsley, and nutritional yeast (or chickpea flour) and ¾ teaspoon of salt, black pepper, and crushed red pepper flakes. Process for 12 one-second pulses to combine. Add the bread crumbs and pulse 2 to 3 times to combine.
  • Scrape the mixture in a medium bowl, cover with plastic wrap flush against the surface, and refrigerate for 20 minutes or overnight.
  • Shape the eggplant mixture into golf ball-size pieces and roll them until they are nice and round.
  • Heat the grapeseed oil and remaining ½ cup of olive oil in a large heavy bottomed skillet over medium-high heat for 2 minutes.
  • Drop one of the balls into the oil, it should immediately sizzle-if not, let the oil heat some more. Add a few more balls to the oil, taking care not to overcrowd the pan. Fry the "meatballs" in batches, browning them on all sides (3 to 5 minutes for each batch).
  • Transfer to a paper towel-lined plate and serve immediately.

Nutrition Facts : ServingSize 1 meatball, Calories 50.9 kcal, Carbohydrate 9.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 74.4 mg, Fiber 1.9 g, Sugar 1.5 g, UnsaturatedFat 0.4 g

EGGPLANT "MEATBALLS"



Eggplant

I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 24 "meatballs"

Number Of Ingredients 11

2 tablespoons unrefined, cold-pressed extra-virgin olive oil
6 garlic cloves, minced
1 1/2 pounds eggplant, unpeeled, cut into 1-inch cubes (you should have about 8 cups)
1 cup grated Parmesan or pecorino cheese
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
1/4 cup fresh basil leaves, chopped
4 large eggs, beaten (you can use 2 to 4 eggs, but I like to use 4 for extra protein and to hold the meatballs together better)
1 1/2 cups regular or GF dried breadcrumbs or panko breadcrumbs (you can use as little as 1 cup, but the meatballs will be much softer)
1/8 teaspoon sea salt
A few grinds of black pepper
3 cups marinara sauce

Steps:

  • Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
  • Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
  • Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
  • Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
  • Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
  • Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

EGGPLANT MEATBALLS



Eggplant Meatballs image

Make and share this Eggplant Meatballs recipe from Food.com.

Provided by Vicki Kaye

Categories     Vegetable

Time 1h15m

Yield 18 meatballs, 6 serving(s)

Number Of Ingredients 13

1 eggplant, large
2 lbs ground turkey, lean
1/2 cup parmesan cheese, grated
3 garlic cloves, crushed
1/2 cup panko breadcrumbs
1 teaspoon basil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 -2 cup spaghetti sauce
1/2 cup parmesan cheese, freshly grated
3/4 lb muenster cheese, thickly sliced

Steps:

  • Place the diced, peeled eggplant in a saucepan with enough water to cover.
  • Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
  • Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
  • Drain the eggplant. Allow to cool for a few minutes.
  • Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
  • Form into 18 meatballs. The meatballs will be large.
  • Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
  • Place the sauce in the bottom of a large baking dish.
  • Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
  • Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
  • Serve as is, or with noodles cooked in eggplant water.

Nutrition Facts : Calories 620, Fat 39.2, SaturatedFat 17.7, Cholesterol 174, Sodium 951.5, Carbohydrate 15.7, Fiber 3.6, Sugar 5.1, Protein 51.9

EGGPLANT "MEAT"BALLS RECIPE BY TASTY



Eggplant

Here's what you need: water, eggplant, water, small onion, celery, garlic, whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, fresh basil, dried oregano, salt, pepper, egg

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 water, or cooking oil
1 eggplant, cut into 1-in (2-cm) cubes
1 water, or vegetable broth, as needed
1 small onion, diced
1 stalk celery
3 cloves garlic, minced
1 cup whole wheat breadcrumbs
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 egg

Steps:

  • In a skillet over medium heat, add cooking oil or water and eggplant. Cook until eggplant begins to brown, stirring occasionally and adding water or vegetable broth as needed. Transfer to a blender or food processor.
  • To the same skillet, add more oil or water and the onion and celery. Cook until onions are translucent, stirring occasionally.
  • Preheat oven to 375°F (190°C).
  • Add the garlic and stir until fragrant. Transfer to the food processor with the eggplant.
  • Pulse the food processor until the eggplant mixture is mostly combined, but still chunky. Transfer to a large bowl.
  • To the bowl, add the breadcrumbs, parmesan, parsley, basil, oregano, salt, and pepper and combinel. Add the egg and mix until a dough forms.
  • Use your hands to form 1-inch (2-cm) balls from the eggplant mixture. Place in rows on a parchment paper-lined baking sheet.
  • Bake for 20 minutes, or until golden, flipping halfway.
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 52 grams, Fat 5 grams, Fiber 6 grams, Protein 12 grams, Sugar 10 grams

EGGPLANT MEATBALLS



Eggplant Meatballs image

Yes, I made eggplant meatballs. If you know me, you know I love eggplant! I also love meatballs. Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. I like using an ice cream scoop so they are all the same size! Perfect for entertaining. Yummy!

Provided by Cindy Anschutz Barbieri

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h10m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil, or as needed
1 large eggplant, halved lengthwise
1 pound ground turkey
1 carrot, shredded
½ small onion, diced
⅓ cup grated Parmesan cheese
1 large egg
2 cloves garlic, or more to taste, minced
1 teaspoon dried basil (such as Simply Organic®)
1 teaspoon dried parsley (such as Simply Organic®)
1 teaspoon dried oregano (such as Simply Organic®)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper, or more to taste
¾ cup almond flour
2 cups marinara sauce

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
  • Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
  • Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
  • Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
  • Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
  • Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
  • While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 23.7 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 8.3 g, Protein 24 g, SaturatedFat 3.9 g, Sodium 767.5 mg, Sugar 11.4 g

EGGPLANT MEATBALLS



Eggplant Meatballs image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

1 large eggplant, chopped
2 slices stale bread, crust removed
1 cup (250 ml) milk
2 eggs
1 cup/250 ml freshly grated Pecorino cheese
1 cup/250 ml freshly grated Parmigiano cheese
Salt
1/2 cup/125 ml bread crumbs
1/2 cup/125 ml flour, plus extra for dredging
1/2 cup/125 ml extra-virgin olive oil
Red onion, chopped
1 1/2 pounds/700 g tomato puree
Salt
Freshly grated Parmigiano cheese, for sprinkling

Steps:

  • For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.
  • In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.
  • In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour.
  • For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.

EGGPLANT MEATBALLS



Eggplant meatballs image

Provided by Riccardo Favara

Categories     Appetizers

Yield 4

Number Of Ingredients 9

Eggplants: 2
Caciocavallo: 50 gr
Sliced stale bread: 3
A handful of basil leaves
Eggs: 2
Mint leaf: 2
Garlic cloves: 1
Oil for Frying
Salt

Steps:

  • Clean the eggplants, remove the skin and cut them into pieces. Place them in a colander with coarse salt for about 1 hour so that they lose the excess vegetation water. After the time has elapsed, rinse them and dry them well.
  • Put a little oil and half a glass of water in a pan, add the eggplants and cover with a lid. Stew them for about 20 minutes, turning them from time to time.
  • Drain them well making sure there is no water and put them in a bowl where you will add the eggs, stale bread, caciocavallo, mint, basil, garlic, salt and pepper.
  • Mix well this mixture and if it is too soft add a tablespoon of flour. Form meatballs of the desired size and put them in the breadcrumbs.
  • Let them rest in the fridge for half an hour and then fry them in plenty of hot oil until they are golden on all sides.

EGGPLANT MEATBALLS



Eggplant Meatballs image

Looking for a meatball recipe with no meat? That may be a contradiction but these vegetarian eggplant meatballs are flavorful and satisfying.

Provided by Rachel Gurk

Categories     Meatless

Time 1h

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 pound eggplant, ends trimmed and cut into large cubes
¼ cup water
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 large shallot, roughly chopped
2 large garlic cloves, roughly chopped
1 can (15.5 oz.) cannellini beans, rinsed and drained
1 cup loosely packed fresh parsley
¼ cup loosely packed fresh basil
1 teaspoon dried oregano
1 cup breadcrumbs (use gluten-free if desired)
½ cup grated Pecorino Romano or Parmesan cheese

Steps:

  • Preheat oven to 375°F. Lightly grease a baking sheet with cooking spray, or line pan with parchment paper.
  • Place 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add cubed eggplant and water. Season with salt and pepper. Stir and cook for about 10 minutes until eggplant is softened and starting to caramelize.
  • Push eggplant to one side of the skillet. Add remaining olive oil to the pan and place shallots and garlic in the pan. Cook until softened, about 3-4 minutes.
  • Transfer eggplant, shallots and garlic to a food processor.
  • Add the beans, parsley, basil and oregano, process until combined. Mixture should be finely chopped but not pureed. Check for seasoning and add more salt and pepper, if needed.
  • Transfer the mixture to a large bowl. Add the breadcrumbs and cheese (if using). Stir together with a spatula until well combined.
  • Using a medium cookie scoop (about 2 tablespoons), form mixture into balls and place on the prepared baking sheet.
  • Bake for 25-30 minutes, until browned around the edges.
  • If desired, add 2 cups marinara sauce to a skillet and heat through. Place cooked meatballs in the sauce and toss to coat before serving over noodles of choice.

Nutrition Facts : ServingSize 7 meatballs, Calories 327 kcal, Carbohydrate 47 g, Protein 12 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 858 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 8 g

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Category Entree, Main Course
Calories 405 per serving
  • Preheat oven to 375ºF. Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. oil and salt. Bake for 30 minutes, tossing once once halfway through. Transfer eggplant to the fridge and chill for 20 minutes, or until cool enough to handle. Keep oven on and wipe pan clean.
  • Place cooled eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Transfer eggplant to a large bowl. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Use your hands to mix the ingredients together until well-combined. (The mixture should still feel moist.) Gently form into 20 mini meatballs (about 2 Tbsp. each).
  • Heat remaining 3 Tbsp. oil in a large skillet (preferably cast-iron) over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs.
  • Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in. Add eggplant meatballs to the pan, and scatter small dollops of ricotta cheese throughout.


EGGPLANT MEATBALLS - LEXI'S CLEAN KITCHEN
Bake in the preheated oven for 20 minutes, or until tender and firm to touch. Meanwhile, make the sauce: heat oil and garlic in a medium pot. Add in onion and let cook for …
From lexiscleankitchen.com
5/5 (5)
Calories 223 per serving
Total Time 45 mins
  • Add eggplant to a medium pot of boiling water and cook until a fork can easily pierce the eggplant, about 8-10 minutes. Drain eggplant well. Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid.
  • Transfer eggplant to a bowl and add in the garlic, almond flour, parmesan cheese (if using), egg, olive oil and spices. Mix well.
  • Using a cookie scoop or a spoon, scoop out about 2 tablespoons of mixture and gently form into a bowl. The mixture is soft, but can easily be shaped. If you are having trouble achieving the shape, add in 1 tablespoon more of almond flour at a time until you can easily make a meatball shape with it.


EGGPLANT MEATBALLS – LUCY'S KITCHEN: HEALTHY FOOD, SWEETS ...
Eggplant Meatballs is a great way to have meatballs and meatless. Its so good and so soft in texture. Ingredients. 2 Eggplants. 1 garlic love, minced . 1 cup of bread crumbs, …
From lucyskitchenofrecipes.com
Servings 24
Total Time 1 hr 10 mins
Category Dinner
Calories 169 per serving


EASY VEGAN EGGPLANT MEATBALLS - GOOD FOOD BADDIE
Savory meatballs made with roasted eggplant and mushroom nuzzled in a homemade marina over gluten-free noodles. This easy vegan eggplant meatballs dish is the …
From goodfoodbaddie.com
4.7/5 (13)
Total Time 1 hr
Category Dinner, Main Course
Calories 133 per serving
  • Preheat the oven to 425°F. Slice the eggplant, mushroom, and onion. Transfer to a parchment lined baking sheet and roast for 20-25 minutes, until eggplant is slightly golden.
  • After the vegetables are roasted, add them to the food processor along with the remaining ingredients. Blend the ingredients for 30 seconds at a time, making sure to scrape the sides so all the ingredients are evenly combined. Blend until you achieve a thick, uniform texture with no large chunks.
  • Scoop out a tablespoon or so of the mixture and using your hand, roll into a bite sized meatball. This recipe makes about 16-20 meatballs depending on the size.
  • Place the meatballs on the same baking pan, and roast for 30 minutes, gently flipping halfway through. They should develop a golden-brown crust on the outside


EGGPLANT & PORCINI "MEATBALLS" IN TOMATO SAUCE - FOOD & …
In a large nonstick skillet, heat 1/2 inch of vegetable oil. Add half of the meatballs at a time and cook over moderately high heat, turning occasionally, until browned all over, about …
From foodandwine.com
5/5
Total Time 2 hrs
Servings 4
  • Preheat the oven to 350°. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour, until very soft and collapsed. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin.
  • Meanwhile, in a heatproof bowl, cover the porcini with 1 1/2 cups of boiling water and let stand until softened, 30 minutes; drain, reserving the soaking liquid. Rinse the porcini to remove any grit. Finely chop the porcini.
  • In an enameled cast-iron casserole, heat the olive oil until shimmering. Add the onion and half of the garlic and cook over moderately high heat, stirring, until softened, 5 minutes. Add the tomato puree and pour in the porcini soaking liquid, stopping before reaching the grit; bring to a boil. Simmer over moderately low heat, stirring, until thickened, 1 hour. Add half of the chopped basil and season with salt and pepper.
  • Fold the chopped porcini, bread crumbs, eggs, 2 ounces of cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.


EGGPLANT MEATBALLS (VEGETARIAN) - THE LIVE-IN KITCHEN
Vegetarian Recipes. Eggplant Meatballs. Lindsay Moe. 77785 shares. Eggplant Meatballs are a vegetarian version of an Italian favorite! Made with eggplant, mushrooms, …
From theliveinkitchen.com
Ratings 72
Calories 160 per serving
Category Main Course
  • Heat olive oil in a large skillet over medium heat. Add the eggplant and 1/4 cup water. Cook, stirring frequently, until the eggplant has softened, about 10 minutes.
  • Meanwhile, in a another large skillet, cook mushrooms over medium heat. Add a bit of oil as needed and stir frequently until the mushrooms have released most of their moisture and turned dark and soft, about 10 minutes. If you only have one skillet it’s ok to cook the eggplant, then the mushrooms in the same skillet, but cooking them together will overcrowd the pan.
  • Add walnuts to the bowl of a food processor and pulse into fine crumbs. Add the cooked eggplant and mushrooms and process into a paste.


EGGPLANT AND BEEF MEATBALLS RECIPE - INTENTIONAL HOSPITALITY
Preheat oven to 350 degrees. Heat olive oil in a nonstick fry pan over medium heat, add eggplant cubes, cook until soft about 10 minutes. Add garlic to eggplant and cook 3 …
From intentionalhospitality.com
Reviews 1
Category Main Dish Meat
Cuisine Italian
Total Time 45 mins
  • Heat olive oil in a nonstick fry pan over medium heat, add eggplant cubes, cook until soft about 10 minutes


ROASTED EGGPLANT MEATBALLS - A SIMPLE PALATE
Preheat oven to 400F. Roasted eggplant: on a sheet pan, arrange cubed eggplant with olive oil and sprinkle of salt. Toss in oil and bake for 20 minutes, flip halfway through. …
From asimplepalate.com
5/5 (1)
Category Main Course
Cuisine American, Italian
Calories 53 per serving
  • Roasted eggplant: on a sheet pan, arrange cubed eggplant with olive oil and sprinkle of salt. Toss in oil and bake for 20 minutes, flip halfway through.
  • Mix meatball ingredients: in a large bowl, mix together pureed eggplant, minced garlic, parmesan cheese, breadcrumbs, egg, salt & pepper, and chopped basil.


SPAGHETTI WITH EGGPLANT “MEATBALLS” AND TOMATO SAUCE
Eggplant “Meatballs” With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. On the baking sheet, toss the …
From ricardocuisine.com
4/5 (16)
Category Main Dishes
Servings 4
Total Time 1 hr 10 mins
  • With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Meanwhile, in a large non-stick skillet over medium-high heat, lightly brown the garlic with the bay leaf and red pepper flakes in the oil. Add the tomatoes and simmer over low heat for 20 minutes. Season with salt and pepper. Keep warm.


EGGPLANT MEATBALLS - BAKED - PINCH ME GOOD
Roast the eggplant and mushrooms: Dice the eggplant, chop the mushrooms, place the chopped eggplant and mushrooms onto a baking sheet, drizzle them with olive oil …
From pinchmegood.com
4.9/5 (7)
Total Time 35 mins
Category Healthy Dinner Ideas
Calories 233 per serving
  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Add the diced eggplant to a medium-size mixing bowl, drizzle on one tablespoon of olive oil and some salt and pepper and toss to coat. Spread the eggplant out evenly on half of the baking sheet.
  • After the veggies are cooled, add them to the bowl of a food processor and pulse until they are minced and resemble ground meat. Pour the mixture into a medium-size mixing bowl. If you do not have a food processor, then you can still make these meatballs, but they may be a little chunkier. Just use a potato masher to mash them instead of a food processor.
  • Heat some tomato sauce in a skillet on the stove to low heat. Once hot and starting to bubble toss the meatballs in the tomato sauce and let them cook for 1-2 minutes in the sauce. Plate, top with some fresh basil and grated parmesan, and ENJOY!


EGGPLANT "MEATBALLS" - EAT SOMETHING VEGAN
Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well. Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant …
From eatsomethingvegan.com
5/5 (2)
Total Time 1 hr
Category Main Course
Calories 137 per serving
  • In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
  • Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.


VEGAN EGGPLANT MEATBALLS (OIL-FREE) - SWEET SIMPLE VEGAN
Line 2-3 large baking sheet with parchment paper. In the meantime, in a medium pan over medium heat, add 3 tablespoons of additional water. Once heated, add in the onions, …
From sweetsimplevegan.com
4.7/5 (7)
Estimated Reading Time 5 mins
Category Entree
Total Time 55 mins
  • Prepare the chia egg by mixing the chia seeds and 3 tablespoons of water together in a small bowl, and set aside for about 15 minutes to thicken.
  • Preheat the oven to 375°F on convection* (or 400°F conventional). Line 2-3 large baking sheet with parchment paper.
  • In the meantime, in a medium pan over medium heat, add 3 tablespoons of additional water. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes (adding more water as needed to prevent burning). Transfer to a large bowl.
  • In the same pan, add another 3-4 tablespoons of water along with the diced eggplant. Cook, stirring often, until it is soft and had reduced by about 1/2, which will take about 8 to 10 minutes. Be sure to add more water as needed to prevent burning.


EGGPLANT BALLS - 4 INGREDIENTS - VEGAN - CHELSEY AMER ...
In a large food processor combine roasted eggplant mixture with 1/2 cup breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined. Scrape …
From chelseyamernutrition.com
3/5 (1)
Total Time 1 hr 10 mins
Servings 4
  • Add eggplant, garlic, and shallots to a large bowl. Season with salt and pepper, toss in olive oil. Distribute eggplant, garlic and shallots on a large baking sheet and roast for 30-40 minutes.
  • In a large food processor combine roasted eggplant mixture with 1/2 cup breadcrumbs, and the rest of the spices. Pulse until ingredients are just combined. Scrape down the sides of the food processor and mix in the other 1/4 cup of breadcrumbs. Avoid over-mixing. The mixture should easily stick together into balls. (Note: Over-processing the eggplant mixture and breadcrumbs can make the mixture extra sticky and you may have difficulty forming balls.)


EGGPLANT MEATBALLS RECIPE | LAURA IN THE KITCHEN ...
Recipes; Eggplant Meatballs; Laura's Newest Recipe. Crab Rangoon. 40,338 Plays. Recipe. Preparation 25 minutes. Cook time 30 minutes. Servings Serves 6. Episode 1473. Print …
From laurainthekitchen.com
  • 1) Add one tablespoon of olive oil to either a large skillet or medium size saucepan, add the eggplant, stir around to coat, then add the water along with a pinch of salt, stir well, cover and simmer (stirring occasionally) for about 20 minutes or until the eggplant is really soft, remove to a shallow bowl and allow to cool.
  • 2) In a large bowl, add the cooked and cooled eggplant, breadcrumbs, egg, herbs, garlic, cheeses, flour and pinch of salt, mix together well then pop the mixture (covered) in the freezer for 10 minutes, meanwhile preheat your oven to 375 degrees.
  • 3) Line a baking sheet with some parchment paper, grease with some olive oil, then grab a bowl, add some water and set it aside.
  • 4) Wet your hands in the water as you roll the "meatballs" so the mixture doesn't stick, once all rolled, brush with a little olive oil and bake for 20 minutes, meanwhile lets make the sauce.


HELP FOR THE HOME COOK: CHEF ALIDA SOLOMON’S EGGPLANT ...
In another frying pan, warm olive oil and sauté eggplant meatballs, then place in warm tomato sauce. Place sliced Ontario smoked mozzarella on top …
From torontolife.com
Estimated Reading Time 2 mins


VEGETARIAN EGGPLANT MEATBALLS RECIPE | PAMELA SALZMAN ...
Place the eggplant mixture in the bowl of a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife. Transfer eggplant to a large mixing bowl and add cheese, parsley, basil, eggs, breadcrumbs, salt and pepper. Stir mixture well to combine using your hands or a wooden spoon. The mixture can be refrigerated …
From pamelasalzman.com
5/5 (5)


EGGPLANT MEATBALLS - DAIRY FARMERS OF ONTARIO
Eggplant Meatballs Ingredients. 6-8 slices of stale bread, broken into small pieces 1/2 cup milk 1 tbsp each fresh basil and mint, chopped 1/2 onion, chopped 1 cup Ontario ricotta 1/2 cup grated aged Ontario cheddar 3 steamed whole eggplants, drained overnight 1/2 cup breadcrumbs 4 slices Ontario smoked mozzarella 1/2 cup extra virgin olive oil Quick Tomato …
From savourontario.milk.org
Total Time 1 hr


EGGPLANT MEATBALLS, THE SUPER EASY RECIPE - LA CUCINA …
Eggplant meatballs are ideal as a main course or even as appetizing finger food. Fried or baked, they are sure to win you over! Eggplant meatballs recipe. Wash and peel 4 medium-sized eggplants. Cut them into cubes and transfer to a colander. Sprinkle them with a handful of coarse salt and let the excess water drain for about 30 minutes.
From lacucinaitaliana.com
Estimated Reading Time 2 mins


YOU WON'T BELIEVE THESE EGGPLANT “MEAT” BALL SANDWICHES ...
(Reserve one baking sheet with parchment paper to use again to bake the meatballs.) Step 4. Reduce the oven temperature to 400°F (205°C). Pulse the eggplant a few times in a food processor until coarse in texture. Transfer to a large bowl. Pulse the mushrooms until coarse and add to the same bowl. Pulse the cashews until coarse and transfer to the …
From foodnetwork.ca


MEATBALLS WITH EGGPLANTS RECIPE | PBS FOOD
In a large bowl, mixed the cooled eggplant with the beef, sausage, breadcrumbs, parsley, grated cheese and eggs until the mixture just holds together. Form into …
From pbs.org


EGGPLANT MEATBALLS BY MARIO BATALI RECIPE
Crecipe.com deliver fine selection of quality Eggplant meatballs by mario batali recipes equipped with ratings, reviews and mixing tips. Get one of our Eggplant meatballs by mario batali recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 58% Eggplant Meatballs---Polpette di Melanzane Recipe Foodnetwork.com Get Eggplant... 45 …
From crecipe.com


EGGPLANT MEATBALLS - MARK BITTMAN
Recipes. Eggplant Meatballs. Photo: Quentin Bacon. Makes 4 servings Time About 1 hour, largely unattended The more I play around with vegetable-based meatballs, the more I like them; certainly they’re not the same as meat meatballs, but the different textures and flavors are terrific. To round out the meal, serve these over pasta, rice, salad, or steamed …
From markbittman.com


ASIAN-STYLE EGGPLANT "MEATBALLS" RECIPE | KITCHEN INFINITY ...
Asian-Style Eggplant “Meatballs” Directions. Preheat oven to 450 degrees F. Line two baking sheets with parchment paper. Place eggplant in a large mixing bowl and slowly drizzle with 1 tablespoon olive oil. Stir and drizzle in an additional tablespoon of oil. Sprinkle generously with salt and pepper and toss to combine.
From kitcheninfinity.com


ITALIAN EGGPLANT MEATBALLS | POLPETTE DI MELANZANE ...
Step 3) – Remove the garlic and add 1/2 tablespoon of tomato paste. Cook for another 5 minutes stirring occasionally to allow for even cooking. Step 4) – When the eggplants are cooked, after about 10 minutes, turn off the heat and transfer the eggplants in a large bowl.
From recipesfromitaly.com


EGGPLANT MEATBALLS GIADA RECIPES
Giada Eggplant Balls All information about healthy . 8 hours ago Eggplant Meatballs Giada Recipes new www.tfrecipes.com. 2015-07-06 · 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. From share …
From tfrecipes.com


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