Eggplant and Cheese Meatballs

Name: Eggplant and Cheese Meatballs
Prep time: 25 min
Cook time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 medium eggplants; 2 onions; 1 glass white wine; Breadcrumbs; Mozzarella cheese; Salt; Garlic powder; Ground cumin; Black pepper; 1 egg; Flour (for dusting); Homemade tomato sauce; Fresh parsley; Extra virgin olive oil

Vegetables

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These eggplant and cheese veggie meatballs are such a delicious way to bring vegetables to the table, with a tender bite and melted mozzarella tucked inside. I love serving them simmered in homemade tomato sauce, which pairs wonderfully with the eggplant and the warm aromatics of cumin, garlic, and freshly cracked black pepper.

The egg and breadcrumbs give the mixture enough structure so you can roll the balls easily without losing that soft, melt-in-your-mouth feel. I like making them for a cozy meatless dinner, the kind of meal that calls for crusty bread to dip into every drop of sauce. This recipe serves four and takes a little time to prepare, so treat it as a relaxing, unhurried kitchen project.

If you love cooking with eggplant, take a look at my Eggplant meatballs and my Cheesy eggplant sticks for more tasty ideas.

Prep: 25 minCook: 60 minServes: 4

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Ingredients

Ingredients you'll need

3 medium eggplants
2 onions
1 glass white wine
Breadcrumbs
Mozzarella cheese
Salt
Garlic powder
Ground cumin
Black pepper
1 egg
Flour (for dusting)
Homemade tomato sauce
Fresh parsley
Extra virgin olive oil

Step by step

Method

1In a large skillet, cook the chopped onions over medium heat until soft and translucent.
2Add the eggplants, which you have peeled and diced beforehand.
3Season with salt and let everything cook down gently.
4Add the garlic powder and pour in the glass of white wine.
5Cook over medium-low heat until the wine has completely evaporated.
6Remove from the heat and mash or blend the mixture until smooth, then let it cool completely.
7Stir in ground cumin to taste, along with the egg and enough breadcrumbs to firm up the mixture.
8Finish with the master touch: fold in the cheese.
9Chill the mixture in the fridge for one hour, and once the time is up, preheat your oven to 180ºC.
10Roll the mixture into balls, dust lightly in flour, and place them on a parchment-lined baking sheet.
11Bake for about 20 minutes at 180ºC.
12Transfer the baked meatballs to a skillet with warm homemade tomato sauce and let them simmer together for a few minutes.
13Finish with a crack of black pepper and chopped fresh parsley.
14Time to enjoy our delicious EGGPLANT AND CHEESE MEATBALLS!

Note

1Baking time is an estimate and will vary depending on your oven.

Frequently asked questions

Can I make these eggplant and cheese meatballs gluten-free?

Yes, simply swap the breadcrumbs for certified gluten-free breadcrumbs and use rice flour or cornstarch for dusting. Make sure to also check the labels on your spices and the tomato sauce if not making it from scratch.

How should I store the meatballs once cooked?

Store them in an airtight container in the refrigerator and enjoy within 2-3 days. Chill them within two hours of cooking and reheat only the portion you plan to eat until piping hot in the center.

What cheese can I use instead of mozzarella?

Any good melting cheese works nicely, such as gouda or emmental, though they will add a sharper, punchier flavor. If using fresh mozzarella balls, drain them very thoroughly so they don't add excess moisture to the dough.