Italian Eggplant Meatballs Polpette Food
ITALIAN EGGPLANT MEATBALLS / POLPETTE
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
Make and share this Eggplant Meatballs recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, peel, and cube eggplant.
- In a large pot, bring water to a full boil, add salt and the eggplant cubes.
- Cook for about 4 minutes at full boil.
- Drain the eggplant using a fine mesh colander.
- Discard the liquid and let cool.
- Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible.
- Place in a large bowl.
- Add grated stale Italian bread, 1 egg, 3 tablespoons Pecorino-Romano cheese, garlic and parsley.
- Mix everything together with a wooden spoon at first.
- Form eggplant mixture into little balls about the size of a golf ball.
- Poke hole in center.
- Fill with a cube of Caciocavallo cheese.
- Press mixture over the filling.
- Roll the ball lightly in the bread crumbs.
- Place into hot oil and fry until brown on all sides and eggplant is cooked all the way through.
- Place on paper towels to drain.
- Serve with (spicy) tomato sauce on the side for dipping.
- That's it!
Nutrition Facts : Calories 767.3, Fat 65.5, SaturatedFat 13.4, Cholesterol 113.3, Sodium 623.9, Carbohydrate 35, Fiber 10.6, Sugar 8.3, Protein 15.2
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
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