Eggplant Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty eggplant forms the base of these Italian-inspired meatballs, bound with breadcrumbs, egg, and pecorino, then served with marinara and ricotta. Tender and savory, they work as a main or served over pasta. A creative vegetarian take that doesn't feel like a compromise.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- olive oil spray
- 1/2 tbsp olive oil
- 1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
- kosher salt
- 1/4 tsp black pepper
- 2 garlic cloves (crushed)
- 2 tbsp chopped basil (plus leaves for garnish)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg (beaten)
- 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
- 1 tablespoon chopped flat-leaf parsley
- 1 25-ounce jar marinara sauce (such as Delallo or homemade)
- part skim ricotta cheese (for serving (optional))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1588mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.