Italian Eggplant Balls Use Just Like Meatballs Fry Or Bake Recipes

ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE

Italian Eggplant Balls (Use Just Like Meatballs) Fry or Bake image

I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great "parmesan style" too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked...

Provided by BlondieItaliana

Categories Vegetable

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons extra virgin olive oil
6 -8 garlic cloves, minced (I use food processor & finely mince garlic, onion & eggplant)
1 very large eggplant (or 2 Medium Sized Eggplants, peel 1st then dice in food processor)
1 tablespoon water
1 1/2-2 cups Italian seasoned breadcrumbs
1/2 cup fresh parsley, chopped (I mince this in food processor too)
2 eggs, beaten
1/2 cup grated mozzarella cheese
1/3 cup grated cheese

Steps:

In food processor, prepare the ingredients that need to be minced or diced mentioned above.
In a large saucepan, heat oil & gently sauté garlic until golden brown.
Add diced eggplant & water - then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.

Nutrition Facts : Calories 90.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 27.4, Sodium 225.1, Carbohydrate 9, Fiber 1.4, Sugar 1.3, Protein 3.6

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

Ingredients

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.

ITALIAN FRIED EGGPLANT BALLS

Italian Fried Eggplant Balls image

These spicy eggplant appetizers are a great treat for your guests. And easy to make, too!

Provided by MARBALET

Categories Appetizers and Snacks

Yield 5

Number Of Ingredients 7

Ingredients

4 medium eggplants, peeled and quartered
2 tablespoons all-purpose flour
1 egg
½ teaspoon ground white pepper
1 pepperoncini pepper, chopped
1 cup vegetable oil
salt to taste

Steps:

Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving.

Nutrition Facts : Calories 504.5 calories, Carbohydrate 23.7 g, Cholesterol 37.2 mg, Fat 45.8 g, Fiber 12.5 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 139.6 mg, Sugar 8.6 g

BAKED ITALIAN MEATBALLS

Baked Italian Meatballs image

These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.

Provided by HeatherFeather

Categories Meat

Time 35m

Yield 30 meatballs, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground beef
1/4 cup parmesan cheese, shredded
1/2 cup Italian seasoned breadcrumbs
1/3 cup fresh parsley, chopped (a must - dried will not do in this)
1/4 cup unseasoned tomato sauce
1 teaspoon mustard powder
3/4 teaspoon dried Italian seasoning
1/4 teaspoon low sodium salt, to taste
1/4 teaspoon crushed red pepper flakes, to taste
2 cloves garlic, minced,more to taste

Steps:

Preheat oven to 400 F.
Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
Combine all ingredients well.
Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.

Nutrition Facts : Calories 262.8, Fat 13.2, SaturatedFat 5.5, Cholesterol 77.5, Sodium 370.1, Carbohydrate 8.2, Fiber 0.8, Sugar 1.1, Protein 26.1

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