These meatless Eggplant Meatballs are one of my favorites. Growing up I didn’t eat meat and my family would make these for me. I love them and I hope you will too.
Ingredients below and the full recipe is on my website www.miciamammas.com
Eggplant Meatballs and Pasta
(Serves 8)
Basic Tomato Sauce
½ Cup Olive Oil
12 Garlic Cloves
¼ Teaspoon Red Pepper Flakes
4 Cans (28 Ounce) Whole Tomatoes
15 Basil Leaves
2 Teaspoons Salt
1 Teaspoon Pepper
1 Pecorino Romano End (Optional)
Eggplant Meatballs
2 lbs. Eggplant - cut into ½ inch pieces with skin on
4 tbsp. Olive Oil, plus more for frying the meatballs
3 Garlic Cloves, taken from the cooked tomato sauce
2 tbsp. Fresh Parsley, chopped
1 Cup Bread Crumbs, plain
1 Cup Pecorino, grated, plus more for grating on the meatballs
2 Eggs, beaten
½ tsp. Salt
¼ tsp Pepper
⅔ Cup of the Tomato Sauce
2 tbsp. Basil, chopped
2 lbs. Pasta
Method
First, start the sauce. In a saucepan heat up the ½ cup olive oil and 12 cloves of garlic. Simmer on a very low flame.
Line 2 baking sheets with parchment and preheat the oven to 425 degrees.
In a bowl, mix the eggplant with 4 tbsp. olive oil and ¼ tsp. salt. Place the eggplant in a single layer on the parchment and bake for 25 minutes.
While that bakes, slowly sauté the garlic until fork tender.
Purée 3 cans of tomatoes. I put 1 can at a time in the blender and pulse about 15 times. The fourth can, put in a bowl and crush by hand.
Raise the heat to medium and add the tomatoes immediately.
Bring to a simmer (about 10 minutes) and reduce the heat to low.
Season with salt and pepper.
Then add in the basil. I like to use my hands to tear the leaves up as I put them in the sauce.
Next add in the Pecorino cheese end and simmer for about 15 minutes more.
Boil the pasta water.
When the eggplant is cooked through, remove from the oven and place in a large bowl. Cool slightly. Roughly mash using potato masher. Remove three garlic cloves from the sauce and mash. Add the garlic to the eggplant along with parsley, breadcrumbs, Pecorino, eggs, ½ tsp. salt, pepper, tomato sauce and basil.
Combine using your hands and form into balls, about 2 tbsp. each. Coat a large frying pan with olive oil and heat on a low flame. Add in some meatballs and fry for about 6 minutes. Be sure to gently turn them halfway so they get browned on all sides. Once the meatballs are cooked, remove, place on paper towels and add in more balls.
Next coat a large oven safe pan with sauce or oven safe pans with the tomato sauce. Add in the meatballs and top with more sauce and grated Pecorino.
Put the meatballs in the oven to warm up.
In the meantime, boil and drain the pasta and combine in the sauce.
Take the meatballs out of the oven and serve with the pasta.
Recipe note, you can also….
Take dollops of the ricotta and place around the balls. Sprinkle on more Pecorino and place in the oven.