Italian Eggplant Meatballs / Polpette Recipe

Italian Eggplant Meatballs / Polpette Recipe

In a frying pan, add a drizzle of extra virgin olive oil, a clove of garlic and let cook for five minutes. Add the eggplant and let cook until the skin starts to flake off. Add a little water from time to time to maintain consistency. Once cooked, crush the flesh with a fork and let cool.

Using a table fork, break up the larger pieces of eggplant flesh creating a uniform consistency. Add the chopped parsley leaves, parmigiano, ¾ cup of dried breadcrumbs, salt, freshly ground black pepper and a large pinch of freshly grated nutmeg. Combine the ingredients gently with a fork and make a well in the center.

How to make polpette di melanzane eggplant meatballs?

In addition, if desired, you can stuff Polpette di Melanzane (Eggplant Meatballs) with tasty cheese filling, an idea that enriches this simple recipe and makes it even more inviting. To prepare excellent Eggplant Meatballs, wash the eggplants and prick them with a fork. Roast them in the oven at 200 ° C for about 50 minutes.

What's the best recipe for eggplant meatballs?

The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course with vegetables.

What do you call eggplant meatballs in Italy?

It is part of an ongoing series of cookbooks, each featuring a different Italian regional cuisine published by Oronzo Editions. One recipe that immediately caught my eye was polpette di melanzane, or eggplant ‘meatballs’.

How to make Nonna's polpette, Italian meatballs?

As we start to record nonna’s recipe, you can see below the dilemma we faced. Typically nonnas do not measure most ingredients in a way you would be used to. Rather, it’s a ‘pugno di formaggio’ (a fistful of cheese), ‘na mannata di sale’ (a handful of salt), or one of my favorites – ‘mezzo uovo di olio’ (half an empty eggshell of oil)!

Polpette di Melanzane: Eggplant "Meatballs"

Eggplant Polpette poorly translated into English as Eggplant “Meatballs” is actually a vegetarian dish. The word polpette commonly refers to meat patties cleverly enhanced with herbs, cheese and bread to extend whatever meat is on hand. Over the years, the word seems to have become synonymous with any type of meatball.

Meatballs with Eggplant (Polpette con Melanzane) Yield: Serves 10 or more. Sauce Ingredients ¼ cup extra-virgin olive oil 2 medium onions, chopped 4 28 oz cans Italian plum tomatoes (preferably San Marzano, passed through a food mill) 2 tsp kosher salt 3 fresh bay leaves ½ teaspoon crushed red pepper flakes. Meatball Ingredients ¼ cup extra-virgin olive oil

Method. 1. To make eggplant balls, first wash, peel and cut the eggplant into cubes. Sauté them in a pan with 3–4 tablespoons extra-virgin olive oil and a small clove of garlic. Roast for 10 minutes with a pinch of salt. Then cover with a lid and cook for 5 minutes more.

These Eggplant Polpette (aka Eggplant Meatballs) are a veggie lovers alternative to the classic italian meatball. I’d like to consider them the Meatball’s cousin, because they use pretty much all the same ingredients (plus some) as a traditional meatball but with eggplant instead of meat.

Roll each polpette into golf ball sized balls, and then transfer to a parchment lined baking sheet. Roast at 400º for another 15 minutes. Then serve with your favorite pomodoro sauce.

Polpette di melanzane (Eggplant Meatballs)

Meanwhile, for the meatballs: In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the onion. Cook until it is almost softened, about 6 minutes, then add the eggplants and season with salt. Cover, and cook until the eggplant and onion are tender, about 10 minutes. Scrape everything onto a sheet pan to cool.

The Eggplant Polpette ; Put all the cooked vegetables into a bowl. Add the eggs, the cheese and the breadcrumbs and mix with a wooden spoon. Pour 2 cups of breadcrumbs onto a flat plate. This will be for breading the Polpette. Take a spoon and take the quantity that you want in order to make the eggplant balls. Roll all your Polpette and set aside.

Spaghetti with Tomato Sauce Recipe. with Pina Cucina. Join Pina in this lesson to learn how to prepare a cornerstone of Italian cuisine, Napoletana tomato sauce, and how to pair it with spaghetti. Playing. 6 CQ. 2. Italian Meatballs (Polpette) Recipe.

Polpette di melanzane (Eggplant Meatballs) The cooking of Puglia, the region that encompasses the 'heel' of the Italian peninsula on the Adriatic Sea, deserves to be much better known. It

Cut the eggplant into 1-inch to 1 1/2-inch cubes. Bring 2 quarts of water and 1 tablespoon salt to a boil in a 4-quart pot over high heat and add the eggplant.

Eggplant Meatballs (Polpette di Melanzane)

3. Preheat the oven to 180°C/gas mark 4. 4. Once the meatballs have firmed up, place a large ovenproof frying pan over a medium-high heat. When hot, add a splash of oil, followed by the meatballs, and cook until browned evenly all over. 5. Add the tomato sauce to the pan and stir to coat the meatballs.

LEARN HOW to MAKE SINATRA SUNDAY SAUCE. RECIPE. . Posted by xpicassox at 10:15 AM. Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest. Labels: ITALIAN EGGPLANT MEATBALLS Recipe for LENT , POLPETTE di MELANZANE Recette , ROMAN CATHOLIC LENTEN SEASON Recipes. Newer Post Older Post Home.

Italian meatballs are often quite elaborate all by themselves. For example, some polpette recipes recommend adding various ingredients into the raw ground meat—such as, finely chopped mortadella or salame , or a bit of béchamel sauce (if you have any left over from other preparations).

Instructions. Preheat the oven to 350℉. Cut the eggplant in half lengthwise, and score the flesh of each half (cut the top in a crosshatch pattern just the flesh, not all the way through the skin on the bottom). Place them cut-side up on a lined baking sheet. Drizzle with olive oil, chopped garlic and basil.

Of course the recipe we are presenting today is the Italian version of it. A recipe that is the kingpin of the no-food-waste culture as well as a vegetarian version of the well known meatballs. LE POLPETTE DI MELANZANE, AKA EGGPLANT BREADBALLS. Everyone knows meatballs. They are considered a symbol of Italian food.

Eggplant Meatballs, the Super Easy Recipe

Polpette, or meatballs, are essential comfort food in Italy.Each Italian family has its own trusted recipe, passed on generation-to-generation with specific instructions, such as the choice of meat combinations, the use of soaked bread or bread crumbs in the dough, and the cooking method used to brown the meatballs.

The Eggplant Polpette. Put all the cooked vegetables into a bowl. Add the eggs, the cheese and the breadcrumbs and mix with a wooden spoon. Pour 2 cups of breadcrumbs onto a flat plate. This will be for breading the Polpette. Take a spoon and take the quantity that you want in order to make the eggplant balls.

Wash, peel, and cube eggplant. In a large pot, bring water to a full boil, add salt and the eggplant cubes. Cook for about 4 minutes at full boil. Drain the eggplant using a fine mesh colander. Discard the liquid and let cool. Place all the eggplant pulp in a cheese-cloth and remove as much excess water as possible. Place in a large bowl.

Use a spatula to loosen the meatballs from the pot and then use the tongs to reposition the meatballs to fry another raw side of the meatball. Keep turning the meatballs every 2 to 3 minutes until fried and crusty all over (about 10 minutes total).

Before preparing the anelletti timbale with eggplant and fried meatballs you have to do the meatballs and fry the eggplant. For the meatballs, place in a bowl the ground beef and pork, chopped parsley, a pinch of salt, an internal egg, 30 grams of bread crumbs, 40 grams of DOP grated cheese and 50 grams of Parmigiano Reggiano Dop.

Eggplant meatballs recipe from Calabria, Italy

1. Bring 2 litres of water to the boil in a large pot. Add the diced eggplants and cook for 10 minutes. Drain and set aside to cool. 2. Meanwhile, soak the bread in water to soften it. 3. In a large bowl, combine the cheese, garlic and herbs. 4.

If you are Italian your parents may make Eggplant Meatballs also known as “Polpette di Melanzane” These eggplant meatballs are delicious on their own or dipped in a marinara sauce hot or cold. Today I’m sharing a classic and keto version of the Italian recipe but I’ve added meat to my eggplant meatballs.

Meatballs with eggplant (Polpette con melanzane) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 317) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Polpette is the Italian word for “meatballs,” though it's also applied to pretty much any ball-shaped food, carnivorous or not – polpette di pesce (fish, polpette di melanzane . If you can't find all three types of cheese, use two, adding an extra ½ oz. each to compensate for the third.

Eggplant Recipe- Delicious Italian dish. August 13, 2021 August 15, 2021 2 min read Melanzane ripiene di olive di gaeta, capperi, aglio e pomodoro conditi con olio d'oliva.

Eggplant "Meatballs" Recipe

I made this recipe with a mixture of Panko breadcrumbs and Italian seasoning instead of Italian breadcrumbs, which worked really well! I even sprinkled a little mixture of Panko, parm, and Italian seasoning on top of the “meatballs” for extra texture. Delicious, versatile recipe! Thanks, Gina.

Zuppa di Polpettine Meatball Soup. Tear the bread into bite-size pieces and place them in a bowl. Pour the milk over the bread or stir in the ricotta cheese. Let the mixture stand for 5 minutes. Stir in the grated cheese, parsley, lemon zest, salt, and pepper and mix well.

The Recipe Hunters travel the world in search for traditional recipes that are handed down from generation to generation. Once we find a local cook or artisan food maker who is passionate about keeping their family's food traditions alive, we document the entire process of making their traditional specialty with photography, video, and writing.

Into a cold pot, add the onion and half of the minced garlic, with the olive oil.Place on to very low heat, and stir gently but continuously for 30 minutes. Don't let the onion brown. You're ready for the next step when the onion is sweaty and translucent.