Description
Hearty vegetarian meatballs baked in a rich tomato sauce. Perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
- 1 lbs (454 g) Eggplant
- 1 can (400 g) Cannellini Beans
- Salt
- 3 tbsp Chopped Fresh Parsley Leaves
- 2 cloves Garlic Cloves
- 0.5 cups (118 ml) Grated Parmesan Cheese
- 2.5 cups (592 ml) Soft Breadcrumbs
- 1 Egg White
- 0.25 cups (60 ml) Olive Oil
- Pepper
- 0.5 cups (118 ml) Grated Parmesan or Pecorino Cheese
Instructions
- Preheat oven to 400°F (204°C).
- Place the eggplant on a foil-lined baking sheet and pierce in several spots.
- Bake the eggplant until very soft, about 25 minutes, then allow to cool.
- Pull the skin off the eggplant and place in a colander.
- Place a plate on top, then weight it with a large, heavy can.
- Let the eggplant drain for 20 minutes to remove as much liquid as possible.
- Place the eggplant, beans, salt, pepper, parsley, garlic, cheese, and 2 cups of the breadcrumbs in a food processor, and pulse until mixed.
- Place the mixture in a bowl, cover with plastic wrap and refrigerate for a minimum of four hours up to overnight.
- While the eggplant mixture is chilling, prepare the sauce.
- Heat the olive oil in a saucepan over medium heat.
- Add the garlic and cook a minute or two.
- Add the chopped tomatoes, basil, oregano, salt, pepper, and pepper flakes if using.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook 20 minutes.
- Remove the eggplant mixture from the refrigerator, and roll into 2-inch balls.
- Heat the oil in a large frying pan over medium heat, then cook the “meatballs” in batches until they are browned on all sides, about 8 minutes per batch.
- Preheat oven to 425°F (218°C).
- Prepare an oven-proof casserole dish by spooning enough sauce to cover the bottom, then place the “meatballs” on top of the sauce, and sprinkle with the grated cheese.
- Bake until bubbly, about 15 to 20 minutes.
Notes
- For best results, squeeze excess moisture from the eggplant using a clean kitchen towel after draining. This helps create firmer meatballs.
- To make gluten-free meatballs, substitute the breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers.
- These meatballs freeze beautifully! Cool completely, then store in a freezer-safe container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 20