By Angelo Coassin (Cooking with Bello) 🍝
EGGPLANT MEATBALLS
5 steps
Prep:5minCook:30min
Updated at: Mon, 02 Sep 2024 16:48:59 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories337.1 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
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!
Notes
3 liked
0 disliked
Moist
Sweet
Delicious
Easy
Go-to