Eggplant Meatballs in Tomato Sauce

Name: Eggplant Meatballs in Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g of Eggplants; 1 Eggs; q.b. of Bread Crumbs; q.b. of Parmesan Cheese; q.b. of Table Salt; q.b. of Basil; 400 g of Crushed Tomatoes; 1 costa of Celery; 1 Carrots; q.b. of Red Onions; q.b. of Extra Virgin Olive Oil; q.b. of Table Salt; q.b. of Black Pepper; q.b. of Peanut Seed Oil

Eggplant Meatballs in Tomato Sauce are a delicious variation of the classic eggplant meatballs, enhanced in this version with a flavorful tomato sauce. This recipe is perfect for serving a tasty summer main course full of flavor.

Recipe Eggplant Meatballs in Tomato Sauce

Difficulty Medium
Preparation 20 minutes
Cooking 20 minutes
Servings for Serves 4

The Polpette di Melanzane al Sugo, also known as Polpette di Melanzane al Pomodoro, are a delicious variation of the classic Polpette di Melanzane enriched with a flavorful Tomato Sauce.

The Recipe for Polpette di Melanzane al Sugo is a delightful recipe for a main dish with eggplants, perfect for a summer lunch or dinner, best enjoyed with rustic bread or bruschetta. Eggplants, Parmigiano Reggiano, Breadcrumbs, and Tomato Sauce come together for a summer dish you will surely love.

With our Polpette alle Melanzane con il Pomodoro, you will bring to the table a guaranteed success that will surely win over all your guests and, if you like, can also be used as a sauce to prepare perfect Spaghetti with Eggplant Meatballs.

A fun tip: when preparing the meatballs, make one with a cube of scamorza cheese inside—it will be the lucky meatball, and whoever finds it will receive a touch of good fortune.

Ingredients for Serves 4

For the Eggplant Meatballs:
500 g of Eggplants
1 Eggs
q.b. of Bread Crumbs
q.b. of Parmesan Cheese
q.b. of Table Salt
q.b. of Basil
For the Tomato Sauce:
400 g of Crushed Tomatoes
1 costa of Celery
1 Carrots
q.b. of Red Onions
q.b. of Extra Virgin Olive Oil
q.b. of Table Salt
q.b. of Black Pepper
For Frying:
q.b. of Peanut Seed Oil

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Method

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To prepare Eggplant Meatballs in Tomato Sauce, start by making the tomato sauce. In a pan with some olive oil, sauté finely diced celery, carrot, and onion until softened. Once well sautéed, add tomatoes, some tomato paste, salt, and pepper. Mix well and cook over low heat for 20-30 minutes, adding some fresh basil halfway through cooking.
While the tomato sauce is cooking, wash the eggplant thoroughly, remove the stem, and cut it into small cubes. Place the cubes in a pan with a drizzle of olive oil and a glass of water, add a pinch of salt, and cook until the cubes are soft enough to be easily mashed with a spoon. Add more water during cooking if needed.
Once the eggplant is well cooked, let it cool down and strain the pulp through a colander, pressing to remove excess water. Place the eggplant pulp in a bowl and add some Parmigiano Reggiano cheese, one egg, chopped fresh basil leaves, some breadcrumbs, and a pinch of salt. Mix well, adding more breadcrumbs if needed, until you obtain a uniform and malleable mixture.
Form the mixture into meatballs of your preferred size and coat them well in breadcrumbs, ensuring they are completely covered. Once all meatballs are prepared, fry them in vegetable oil at 180°C (356°F), turning them halfway through cooking until they are well-cooked and golden brown on all sides.
Now add the meatballs to the tomato sauce and let them cook for a few more minutes, turning them occasionally so they absorb the tomato flavor well. Once ready, turn off the heat and serve your Eggplant Meatballs in Tomato Sauce. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For variation, you can enhance your Eggplant Meatballs in Tomato Sauce by adding some chili pepper to the tomato sauce. You can also try stuffing each meatball with small cubes of mozzarella or smoked scamorza cheese for a delicious melted center.

Tips

For perfect Eggplant Meatballs in Tomato Sauce, it’s crucial to thoroughly squeeze the cooked eggplant pulp to remove as much water as possible. This step is essential for achieving the right consistency.

Storage

These Eggplant Meatballs in Tomato Sauce can be stored in the refrigerator for 1-2 days without any issues. We strongly advise against freezing them as it would affect their texture.