Eggplant Meatballs…and an Award!

I almost titled this Award Winning Eggplant Meatballs but aside from the fact that they do taste awesome, the award was not presented to me because of my meatballs.  John from the Bartolini Kitchens hasn’t tasted my meatballs but did think enough of my blog to include me in his five pics to forward on the Liebster Award!   While I cook mostly Italian and recipes from my mother, John has the real deal, Italian family recipes that always bring back so many memories to me!  Reading his posts on his family and traditions brings a smile to my face and that month of ice cream making had me wishing I was his neighbor!!

I was a bit intrigued on what this Liebster Award was about and googling it I found out that it orginated in German.  It was designed to bring recognition to those that are nominated and I’m assuming as the word means “beloved” that those blogs selected are loved by their readers!   At least that’s where I’m going on this when I select those blogs I love.  But then again, that’s not going to be easy as I do love reading
so many and if I don’t list your blog, it’s not that I don’t love you!!! Just that I can only pick 5!!

So, here are my five and I could certainly pick so many more…

Sweet and Crumbly

Rufus’ Food and Spirit Guide 

Tales of Ambrosia

Smart Food and Fit

Ginger Coutier

And, now here’s the eggplant meatballs that are winners in my home!  Roasted eggplant, garlic, bread crumbs and parsley processed together to form the most moist and tender meatballs!  Calling these “meat” balls is misleading but it gets the point across as to what this is.  I’ll never give up my traditional meatballs, but when I’m looking for a vegetarian version this is my go to choice.  Instead of using the breadcrumbs, pureed cannellini beans can be substituted.

Eggplant MeatBalls

1 large eggplant, peeled and cubed

Kosher salt and freshly ground black pepper

2-3 tablespoons olive oil

1 roasted garlic

1 egg, beaten

1/4 – 1/3 cup bread crumbs

1/4 cup freshly grated parmesan cheese

2 tablespoons chopped fresh parsley or basil

Marinara Sauce for serving

Place the eggplant cubes in a colander, sprinkle with salt and leave to stand for at least 30 minutes.  Rinse and pat dry.  Preheat oven to 425 degrees.  Mix the eggplant cubes with olive oil and salt and pepper.  Roast the eggplant on a large baking sheet for about 30-40 minutes or until lightly brown and creamy.  Remove and refrigerate overnight  if desired or proceed with the recipe.  Combine the eggplant and remaining ingredients (except Marinara Sauce in a food processor and lightly process allowing the mixture to be creamy but still slightly thick.  Shape into a golf ball size.  They can be either fried or
baked.  I prefer to bake on a rack lined baking sheet at 350 degrees for 20 minutes, turning once.  They should brown slightly but remain creamy inside.  Serve with marinara sauce and freshly grated parmesan cheese.  Makes about 12, depending on size.

34 thoughts on “Eggplant Meatballs…and an Award!

  1. Congrats on the award! I thought it sounded a bit germanic 🙂 Beautiful looking meatballs – I never thought of putting eggplant in meatballs before. I love the stuff so I’ll definitely try these soon! 🙂

    1. I just looked again at the ingredients list – I didn’t realise they were completely meatless… I thought it was a mixture of both. Wow, that just makes them even more awesome!

  2. Congrats on the award Linda! Well-deserved. 🙂 I like the meatless take on the meatball. I’m not a fan of meatballs, but I would definitely eat these! The sound and look wonderful!!

  3. Congratulations – well deserved! I love this recipe so much. Big Man is not a huge fan of zucchini or eggplant and I am slowly introducing dishes with these ingredients which he now finds he enjoys. I think these would be a huge hit as we both love meatballs and I think the substitution of eggplant would be amazing!

  4. Congratulations on the award!!! Very well deserved!! And thanks for passing it to me!! I am honored!! One of my favorite restaurants in Rome, has an eggplant meatball appetizer that I just love and that looks like yours…they serve it with tomato sauce and grated parmesan cheese too!!!! Love the shot!!! Just wonderful!!! BRAVISSIMA!!!

  5. Eggplant meatballs?!?!? Are you kidding me? This sounds unbelievably good and I’m sending the recipe to my vegetarian friends. They’re gonna love it! See? This is why you deserve whatever awards that come your way. And thank you so much for your kind mention of my blog. Eggplant meatballs. Who knew!

  6. Congratulations for the award! I adore eggplants. I have always thought they had something meaty-mushroomy in both texture and taste, but I would never have such a creative idea! I love it and soon will try it!

  7. Congrats on your award Linda! You know, I don’t make meatballs nearly enough – my entire family loves them and spaghetti is my favourite meal so, really, I have no excuse! This looks like a fabulous recipe – but I may start with your traditional meatballs…. I’m glad you linked it. Thanks Linda (nice photo too).

  8. Congratulations on the award, I have met on dear Rufus’s Blog with your beautiful Blog. Seems so delicious this “eggplant Meatballs”, my son will be crazy with this one. Thank you,
    with my love, nia

  9. Congrats on the award! Mmm and these eggplant meatballs sound fabulous. I was actually about to purchase some eggplant at the farmer’s market yesterday, but wasn’t sure what I wanted to make with it. This would have been perfect!

  10. Wow! truly brilliant! who would need to worry about being a vegetarian with such yummy food around…I have bookmarked this and will be making it soon….beautiful and very creative


  11. I absolutely love meatballs but these are special because they are eggplant meatballs. I love it :). And Congrats on receiving this award. You definitely deserve it. And You definitely gave this award to wonderful people 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *