Description
Homemade savory eggplant meatball delight offers Mediterranean comfort with rich Italian flavors. Crispy exterior and tender interior blend seamlessly, promising a delightful meal you can savor with simple ingredients and minimal cooking effort.
Ingredients
Scale
- 1 large egg, whisked
- 1 cup (120 grams/4.2 oz) breadcrumbs
- 1 ½ tbsps (22.5 ml/0.75 fl oz) Italian seasoning
- 1 medium eggplant, peeled and diced (about 2 cups)
- 1 pint baby Bella mushrooms, chopped
- 1 cup (240 ml/8 fl oz) tomato sauce
- 1 tbsp (15 ml/0.5 fl oz) Worcestershire sauce
- 2 tbsps (30 ml/1 fl oz) olive oil
- 2 tbsps (30 ml/1 fl oz) tomato paste
- 2 cloves garlic, minced
- ½ cup (50 grams/1.8 oz) shredded parmesan cheese
- ¾ cup (90 grams/3.2 oz) crushed cashews
- 1 tsp kosher salt
- ¼ tsp black pepper
- Fresh basil or parsley, chopped
- Shredded parmesan cheese
Instructions
- Vegetable Preparation: Meticulously dice eggplant and mushrooms into uniform cubes. Distribute on separate baking sheets, drizzle with olive oil, and season generously with salt, black pepper, and dried herbs.
- Roasting Process: Caramelize vegetables in a 425°F (218°C) oven for 15-20 minutes, rotating trays midway to ensure even golden-brown coloration. Cool completely at room temperature.
- Mixture Creation: Pulse roasted vegetables in a food processor until slightly chunky. Transfer to a mixing bowl and incorporate breadcrumbs, parmesan, egg, garlic, parsley, and additional seasonings. Mix thoroughly using hands or fork.
- Meatball Formation: Craft uniform spheres approximately 1.5 inches in diameter. Arrange on parchment-lined baking sheet with slight spacing between each meatball.
- Baking Stage: Reduce oven temperature to 400°F (204°C). Bake meatballs for 22-27 minutes until exterior develops a crisp, golden-brown crust.
- Sauce Integration: Warm tomato sauce in a large skillet. Gently immerse baked meatballs, allowing them to simmer for 3-4 minutes, absorbing rich flavor profiles.
- Presentation: Plate meatballs with fresh basil garnish and additional parmesan. Serve alongside crusty bread or preferred pasta for a complete culinary experience.
Notes
- Veggie Precision: Uniform cube sizes ensure even roasting and consistent texture, preventing soggy or undercooked spots.
- Moisture Management: Separating vegetables on different baking sheets prevents steaming and promotes crispy caramelization, enhancing overall flavor profile.
- Binding Basics: Use room temperature ingredients and mix gently to maintain vegetable chunks, creating a more authentic meatball texture without becoming dense.
- Temperature Timing: Allow roasted vegetables to cool completely before processing to prevent excess moisture and maintain structural integrity of the meatball mixture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 290
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 70 mg