Spaghetti & Eggplant "Meatballs" Recipe

Servings: 16 eggplant balls

Get the Pan!

Meatballs are made with eggplant instead of beef or pork plus Italian ingredients over a bowl of spaghetti. Fools them every time! Replaces any recipe needing meatballs.




1 eggplant (1¼ pounds) trimmed

1 egg, lightly beaten

2 garlic cloves, minced

1 cup fine Italian-seasoned bread crumbs

½ cup grated Pecorino Romano cheese

2 tablespoons olive oil


Spaghetti & Eggplant 'Meatballs' in a fry pan.
[Click for larger image]


Dice eggplant into ½ -inch chunks and soften in boiling salted water 2 minutes. Cool; drain; pat dry. Pulse in food processor to blend. Transfer to bowl with egg. Mix in garlic, parsley, bread crumbs, cheese. Mix with fork and form into 1½-inch balls. Heat oil over medium in a large skillet with Teflon™ nonstick coating. Cook turning all sides until golden brown; add red sauce to pan; simmer 15-20 minutes to infuse flavors.