These eggplant meatballs have quickly become a family favorite, with lots of hearty and filling eggplant and a great breadcrumb crunch.
It’s safe to say I am a meat and potatoes kind of gal. It’s not because I’m against vegetables or meals that don’t revolve around a protein and two sides. I believe it’s what I’ve been trained into thinking dinner should be for so many years, now I can’t break the cycle. And frankly, I don’t really want to either. I love having a composed dinner, even if it is quite predictable most nights. And on the nights when I want to shake things up a bit, I always feel a little lost. There are these weird gaps that I don’t know how to fill because I’ve spent so many years going through the motions of preparing dinners in the way I am accustomed.
Luckily, these eggplant meatballs don’t leave any gap. I really felt weird about making them at first. Who are we kidding, thinking that a meatless-ball will taste any good, or anything like its original? But the crispiness of the ball intrigued me. I’m always a fan of crisp. So I made them. And was forever a changed person. They are so hearty and filling, you don’t realize there isn’t any meat. And when properly seasoned, they taste even better than regular meatballs (dare I say it?! I said it). I wasn’t expecting to fall in love with them as hard as I did, but hey, love isn’t always convenient. And I love these meatballs.
Meatball Recipe from Eats Well With Others.
- 1 large eggplant, unpeeled
- 1 cup + ? cup panko breadcrumbs, divided
- ¼ cup grated parmesan cheese
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- oil for frying
- Chop the eggplant into 1" cubes. Place it in a pot of water and bring to a boil. Allow it to cook for ten minutes, then drain.
- Use a fork and mash the eggplant. Add in 1 cup of breadcrumbs, parmesan cheese and garlic and mix well.
- Add in the egg and mix until combined.
- Place the remaining breadcrumbs on a plate. Using a small cookie scoop, scoop out the eggplant mixture into balls. Roll the balls in the breadcrumbs to coat.
- Add oil to the pan to coat and heat over medium high. Add the eggplant meatballs in one layer. Cook until golden, then turn and repeat until all sides have browned. Remove to a plate and repeat until all meatballs have been cooked.
- Serve over spaghetti.
BE sure to check out the other Weekday Supper posts here!
Monday – Farm Fresh Pasta Primavera by A Kitchen Hoor’s Adventures
Tuesday – Summer Veggie Pasta by A Day in the Life on the Farm
Wednesday – Summer Minestrone with Lemon-Parsley Pesto by Planet On A Plate
Thursday – Eggplant Meatballs by Feed Me, Seymour
Friday – BBQ Jerk Chicken by The Petit Gourmet