Italian Eggplant Meatballs Polpette Recipes

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.

POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE

Steps:

• In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
• Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
• Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
• Mix everything well with your hands.
• Slowly pour in the milk. Mix again until smooth and even texture.
• Add salt and pepper.
• If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
• An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
• Preheat oven to 400 F.
• Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
• With an ounce of meat you'll have medium size meatballs, think walnut size.
• Of course you can make your meatballs smaller or bigger, depending your preference.
• Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
• In a large skillet pan add a generous drizzle of extra virgin olive oil.
• Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
• Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
• Bring to simmer and cook on low heat for 15-20 minutes.

EGGPLANT "MEATBALLS"

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 POLPETTE - EGGPLANT MEATBALLS / POLPETTE DI MELANZANE

Steps:

• Preheat your broiler to high, adjust the top shelf to the second level from the top. Line a heavy duty baking sheet with aluminum foil.
• Wash and dry the whole eggplants, make 5 or 6 slits in the skin of both. Place the eggplant on the prepared baking sheet and place in the oven. After 30 minutes, turn the eggplant over and continue to char for an additional 30 minutes. At this point the eggplants should be nicely charred all the way around. Remove the baking sheet from the oven and set the eggplant in a colander over a bowl or in the sink. Break open the skin and allow any residual water to drain. Once the eggplant is cool enough to handle, scoop out the flesh and place it into a large mixing bowl. Using a table fork, break up the larger pieces of eggplant flesh creating a uniform consistency.
• Add the chopped parsley leaves, parmigiano, ¾ cup of dried breadcrumbs, salt, freshly ground black pepper and a large pinch of freshly grated nutmeg. Combine the ingredients gently with a fork and make a well in the center. Add the 2 large eggs to the well, gently breaking them up with a fork. Begin to combine the eggs with the contents of the bowl until you have a rather thick mixture. If it seems too wet, add a bit more dried bread crumbs, but be sure to adjust the salt, pepper and nutmeg if you include additional dried breadcrumbs. Place the bowl in the refrigerator for at least 1 hour to set.
• Remove the polpette mixture from the refrigerator, have the cup of dried breadcrumbs on a sheet of parchment or large plate along with a clean tray to place the formed polpette on.
• Using your hands, take enough of the mixture to make a 2 inch ball. Once a ball or polpette is formed, place it in the breadcrumbs, flattening to make a little pattie. Cover both sides lightly with the dried breadcrumbs and place on the tray. Once you have formed and coated all of the polpette, place the tray in the refrigerator for 1 hour.
• Heat the cup of oil in a large heavy duty skillet over medium high heat; have a paper towel lined platter nearby. Once the oil has become hot place the polpette into the skillet of hot oil without crowding them. Fry the polpette for two minutes on each side and remove to the paper towel lined platter. Remove the polpette to a serving tray and garnish with parsley sprigs. They may be enjoyed immediately or served at room temperature.

EGGPLANT POLPETTE (AKA EGGPLANT MEATBALLS)

Steps:

• Preheat your oven to 400º, and spray a sheet tray with non-stick spray.
• In a medium bowl, toss the eggplant with olive oil and a pinch of salt. Evenly scatter the eggplant across the sheet tray. Then evenly scatter the garlic (in its skin) across the sheet tray as well. Roast for 40 to 45 minutes.
• While the eggplant cooks, puree the onion and set aside on a cheese cloth or paper towel to soak up the excess water.
• Then add the pine nuts, whole coriander, and fennel seeds to a small skillet set over medium-heat. Toast until fragrant and nuts begin to brown. Once toasted, add the nuts and seeds to a mortar and pestle, and crush everything into a paste. If you don't have a mortar and pestle, you can finely chop everything or add it to a food processor. Once crushed, set aside.
• When the eggplant is done, add it to a medium bowl. Then peel the garlic and using your knife (or a fork), press the roasted garlic into a paste. Add the roasted garlic paste to the bowl with the eggplant, and using a fork, start mushing the eggplant until its broken down but still a little chunky.
• Add the fresh parsley, fresh oregano, egg, parmigiano, red pepper flakes, pine nut/coriander/fennel paste, salt, and pepper. Then add the breadcrumbs 1/4 cup at a time until the eggplant reaches a firm consistency to where it will hold its shape once rolled into a ball. You will need to adjust the breadcrumbs depending on how watery your eggplant is.
• Roll each polpette into golf ball sized balls, and then transfer to a parchment lined baking sheet. Roast at 400º for another 15 minutes. Then serve with your favorite pomodoro sauce. If you want my easy pomodoro recipe, click the link to my instagram or my website in the beginning of this post (under the name of the dish)!