Description
Savory Eggplant Meatball Delight brings Mediterranean charm to classic comfort cuisine. Hearty herbs, roasted eggplant, and tender breadcrumbs combine in a rustic Italian-inspired dish you can savor with pure culinary pleasure.
Ingredients
Scale
Vegetable Base:
- 1 medium eggplant, peeled and diced (about 2 cups)
- 1 pint baby Bella mushrooms, chopped
- 2 tablespoons (30 milliliters) olive oil
- 2 cloves garlic, minced
Binding and Flavor Enhancers:
- 1 large egg, whisked
- 1 cup (120 grams) breadcrumbs
- ½ cup (50 grams) shredded parmesan cheese
- ¾ cup (90 grams) crushed cashews
- 1 ½ tablespoons (22.5 milliliters) Italian seasoning
- 2 tablespoons (30 milliliters) tomato paste
- 1 tablespoon (15 milliliters) Worcestershire sauce
Seasoning:
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Serving Components:
- 2 cups (480 milliliters) tomato sauce
- Fresh basil or parsley, chopped
- Shredded parmesan cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Carefully dice the eggplant and mushrooms into uniform small cubes, ensuring even sizing for consistent roasting.
- Drizzle olive oil over the separated vegetables, generously sprinkle with salt, black pepper, and dried herbs. Spread them on different baking sheets to prevent moisture transfer and promote crisp edges.
- Roast the vegetables for 15-20 minutes, rotating the trays midway to achieve golden-brown caramelization. Remove from oven and allow to cool completely to room temperature.
- Transfer the roasted vegetables to a food processor. Pulse carefully to create a textured, slightly chunky mixture that retains vegetable integrity.
- In a large mixing bowl, combine the processed vegetables with breadcrumbs, grated parmesan cheese, beaten egg, minced garlic, finely chopped parsley, and additional seasonings. Blend ingredients thoroughly using a fork or clean hands.
- Shape the mixture into uniform meatballs, approximately 1.5 inches (3.8 centimeters) in diameter. Place them on a parchment-lined baking sheet, ensuring slight separation between each meatball.
- Bake the meatballs in a preheated 400 degrees Fahrenheit (204 degrees Celsius) oven for 22-27 minutes, until exterior is crisp and golden brown.
- While meatballs are baking, warm the tomato sauce in a large skillet. Gently nestle the baked meatballs into the sauce, allowing them to simmer for 3-4 minutes.
- Serve hot, garnished with fresh basil leaves and additional grated parmesan cheese, accompanied by crusty bread or pasta.
Notes
- Roasting eggplant and mushrooms intensifies their natural sweetness and concentrates flavor before blending into meatball mixture.
- Pulsing vegetables creates a tender, moisture-rich base that helps bind ingredients without excess breadcrumbs.
- Baking meatballs separately ensures crispy exterior while maintaining a soft, delicate interior texture.
- Simmering briefly in tomato sauce allows meatballs to absorb rich, tangy flavors without becoming soggy.
- Fresh basil and parmesan add bright, aromatic finishing touches that elevate the entire dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg