Polpette di Melanzane (Italian Eggplant Meatballs)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian eggplant meatballs made with ricotta, parmesan, and breadcrumbs. These breaded and fried vegetable balls have a creamy interior and crispy exterior. Serve as an appetizer, party finger food, or light main with a salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant or 2 small ones
- 3 tablespoons extra virgin olive oil
- 1 egg
- 2 garlic cloves
- 60 g grated Parmigiano Reggiano (- ½ cup)
- 60 g breadcrumbs (- ½ cup)
- 150 g ricotta cheese (- ~5 oz)
- ½ tablespoon tomato paste
- 220 ml Grapeseed oil, for frying (- 1 cup)
- 2 eggs
- 2 cups breadcrumbs
At a glance
PER SERVING · TIME 30M
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
- 10m
- Sodium
- 541mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 282mg
- Calcium
- 254mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.