Best 4 Italian Eggplant Balls Use Just Like Meatballs Fry Or Bake Recipes
Enjoy the tantalizing flavors of Italy with these delightful eggplant balls, crafted to perfection using a symphony of fresh ingredients. These delectable treats serve as a versatile addition to your culinary repertoire, offering a delectable meatless option without compromising on taste. Get ready to embark on a savory journey as we explore the art of crafting these irresistible eggplant balls, providing you with step-by-step instructions to achieve crispy fried or tender baked variations. Whether you prefer the golden-brown exterior of the fried version or the wholesome goodness of the baked alternative, these eggplant balls promise to enchant your taste buds with their captivating textures and burst of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN EGGPLANT BALLS (USE JUST LIKE MEATBALLS) FRY OR BAKE
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
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"
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
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
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
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
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
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
Tips:
- To ensure the eggplant balls hold their shape, squeeze out as much excess moisture from the eggplant as possible. You can do this by placing the grated eggplant in a colander and pressing it with a spoon or your hands.
- If you don't have breadcrumbs, you can make your own by toasting slices of bread in the oven and then grinding them in a food processor.
- You can use any type of cheese you like in these eggplant balls. Some popular choices include Parmesan, mozzarella, and ricotta.
- If you're frying the eggplant balls, be sure to use a deep fryer or a large pot with plenty of oil. The oil should be hot enough to sizzle when you drop the eggplant balls in.
- If you're baking the eggplant balls, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Serve the eggplant balls with your favorite dipping sauce. Some popular choices include marinara sauce, tomato sauce, or pesto.
Conclusion:
Italian eggplant balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They're also a great way to use up leftover eggplant. With their crispy exterior and tender, flavorful interior, these eggplant balls are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to cook eggplant, give these Italian eggplant balls a try!
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