By Angelo Coassin (Cooking with Bello) 🍝

EGGPLANT MEATBALLS

Name: EGGPLANT MEATBALLS
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: -2 eggplants; -half an onion; -a small bunch fresh parsley; -120g breadcrumbs; -1 egg; -100g grated cheese; -500g tomato passata; -salt and pepper; -olive oil; -a small bunch fresh basil

5 steps

Prep:5minCook:30min

Updated at: Mon, 02 Sep 2024 16:48:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories337.4 kcal (17%)

Total Fat11.8 g (17%)

Carbs42.5 g (16%)

Sugars10.5 g (12%)

Protein16.4 g (33%)

Sodium581.3 mg (29%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5onion

120gbreadcrumbs

100gcheese

500gtomato passata

Instructions

Step 1

Dice your eggplants and cook them in a pan over medium heat with a drizzle of olive oil for 10-15 mins or until golden.

Step 2

Mix your cooked eggplants with the onion, parsley, breadcrumbs, egg, grated cheese and mix for a minute or until smooth.

Step 3

Wet your hands and form some meatballs of the size of a tennis ball. Set aside.

Step 4

In a pan over medium low heat, cook your tomato passata for 10 minutes and season with salt and pepper. Add your meatballs and cook for 10-15 more minutes, flipping them halfway through.

Step 5

Drizzle some olive oil and add your fresh basil and serve. Buon appetito!