Crispy Eggplant Meatballs with Spaghetti

This recipe is heavily influenced by how eggplant meatballs are traditionally made in Calabria, a region in southern Italy.

Eggplant meatballs, or "polpette di melanzane," are a cherished dish in this region. They embody the essence of Calabrian cuisine with their use of fresh, seasonal ingredients and robust flavors.

One of the most distinctive aspects of Calabrian eggplant meatballs is using Calabrian chili peppers, which adds depth and heat to the dish, creating a unique flavor profile that sets Calabrian eggplant meatballs apart from other variations.

Calabrian eggplant meatballs are often served as an appetizer or antipasto, accompanied by a dipping sauce such as marinara or a spicy arrabbiata sauce.

But they are so good that I made a main meal out of them. And now, you can, too!

Why You’ll Love These Crispy Eggplant Meatballs

There are so many things to love about these meatballs, but my favorite is that they are crispy on the outside, but soft and flavorful on the inside.

In addition, the Pecorino cheese, garlic, and parsley give them that rich umami flavor, while chopped Calabrian peppers add a nice kick (careful, these are spicy!).

Now, this last thing is super important: how the eggplant is cooked.

Unlike a lot of recipes where the eggplant is baked, I prefer boiling small cubes and then pureeing them. For me, this is the best way to ensure a really smooth texture.

Now, this is a bit controversial. Diehard traditionalists would say that baking the eggplant is the way to go.

TBH, I’ve tried both, and think the boiling method is far superior.

How to Make Eggplant Meatballs Like a Pro

Let’s set you up for success by answering some of the most typical questions related to this recipe:

Can I use any type of eggplant for this recipe?

Yes, you can use any variety of eggplant, but larger varieties like globe eggplants work best due to their meatier texture.

How do I know when the eggplant is soft enough to be drained?

The eggplant is ready when it's easily pierced with a fork. It should be soft and tender.

Can I skip the step of boiling the eggplant cubes?

Boiling the eggplant cubes helps to soften them and remove excess moisture, resulting in a smoother texture for the meatball mixture. It's an important step for achieving the desired consistency.

Can I bake the eggplant balls instead of frying them?

Yes, you can bake the eggplant balls for a healthier alternative. Place them on a baking sheet lined with parchment paper and bake at 400°F for about 20-25 minutes, or until golden brown and crispy.

How can I prevent the eggplant balls from falling apart during frying?

Make sure the mixture is well-combined and holds together when rolled into balls. If the mixture seems too loose, you can add more Panko or cheese to help bind it together.

Can I make the eggplant balls ahead of time?

Yes, you can prepare the eggplant balls ahead of time and store them in the refrigerator for up to 24 hours before frying.

Is it necessary to use store-bought marinara sauce, or can I make my own?

You can use either store-bought marinara sauce or homemade marinara sauce for this recipe.

What can I use as a substitute for pecorino cheese?

If you don't have pecorino cheese, you can substitute Parmesan cheese. Both cheeses offer a salty, nutty flavor that complements the dish well.

Can I adjust the level of spiciness in the dish?

Yes, you can adjust the spiciness by adding more or fewer Calabrian peppers according to your taste preferences. You can also omit them altogether if you prefer a milder dish.

Ingredients Needed to Make Crispy Eggplant Meatballs with Spaghetti

Here's what you’ll need to make this Crispy Eggplant "Meatballs" with Spaghetti rcecipe:

Eggplant:

Provides the main ingredient for the meatballs, contributing a meaty texture and mild flavor.

Salt and Pepper:

Seasons the eggplant cubes during boiling and the meatball mixture, enhancing overall flavor.

Panko Breadcrumbs:

Acts as a binder and helps to give structure to the meatball mixture, and adds a crispy texture when fried.

Pecorino Cheese:

Adds a salty, nutty flavor to the meatball mixture and enhances the overall umami taste.

Parsley:

Adds freshness and a subtle herbaceous flavor to the meatball mixture.

Garlic:

Provides a pungent flavor and aroma to the meatball mixture, enhancing its overall taste.

Egg:

Acts as a binder, helping to hold the meatball mixture together and prevent it from falling apart during frying.

Olive Oil:

Used for frying the eggplant balls, adding flavor, and helping to achieve a crispy exterior.

Spaghetti:

Serves as the base for the dish, providing a hearty component that complements the eggplant meatballs and marinara sauce.

Store-bought Marinara Sauce:

Adds flavor and moisture to the dish, serving as a convenient and tasty sauce for the spaghetti and eggplant meatballs.

Basil (optional):

Adds a fresh, herbaceous flavor and visual appeal to the finished dish.

Calabrian Peppers (optional):

Adds a (very) spicy kick to the dish.

Step-by-Step Instructions on How to Crispy Eggplant Meatballs

Preparation

Begin by preparing all the necessary ingredients.

Cut the eggplant into cubes and gather breadcrumbs, pecorino cheese, parsley, garlic, eggs, olive oil, spaghetti, marinara sauce, basil, and Calabrian peppers if using.

Organize your workspace and equipment to streamline the cooking process.

Cooking the Eggplant Balls

Boil the eggplant cubes until soft, then drain and mash or puree them.

Combine the mashed eggplant with breadcrumbs, pecorino cheese, parsley, minced garlic, and beaten egg to form the meatball mixture.

Shape the mixture into balls and fry them until golden brown and crispy in olive oil.

Cooking the Spaghetti and Sauce

Cook the spaghetti in salted boiling water until al dente.

In a separate skillet, heat the marinara sauce until simmering.

Add the fried eggplant balls to the sauce and let them simmer together for a few minutes to meld the flavors.

Assembly and Serving

Drain the cooked spaghetti and transfer it to a serving dish.

Spoon the eggplant balls and sauce over the spaghetti and gently toss to combine.

Garnish with grated pecorino cheese, chopped basil, and chopped Calabrian peppers if desired.

Serve hot and enjoy your delicious homemade meal!

Cooking Equipment Needed to Make Beef Bourguignon

To make this crispy eggplant recipe, you'll need several pieces of kitchen tools and equipment, each serving its own purpose in the cooking process.

Here's a list of the essential equipment and their purposes:

Large Pot

For boiling the eggplant cubes.

Colander

For draining the cooked eggplant.

Blender or Food Processor

For mashing or pureeing the cooked eggplant.

Medium-sized mixing bowl

For combining the eggplant mixture.

Fork

For blending the ingredients in the mixing bowl.

Tray or plate

For shaping the eggplant mixture into balls.

10-inch skillet or frying pan

For frying the eggplant balls.

Slotted spoon

For transferring the fried eggplant balls.

Medium-sized pot

For cooking the spaghetti.

Skillet or Saucepan

For heating the marinara sauce.

Serving dish or casserole dish

For assembling and serving the dish.

Eggplant Meatballs, Polpette di Melanzane, Eggplant Meatballs without Meat, Calabrian dishes

Dinner, Vegetarian

Italian

Yield: 2

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Crispy Eggplant "Meatballs" with Spaghetti

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Ingredients

For the Eggplant Meatballs:

• 1 large eggplant (about 1 pound), cut eggplant into 1-inch cubes
• Salt and pepper
• 1 cup Panko
• ¼ cup freshly grated pecorino cheese + more for garnish
• 2 tablespoons finely chopped parsley
• 1 garlic clove, minced
• 1 large egg, lightly beaten
• 1 cup olive oil

For the Spaghetti:

• 4 oz spaghetti
• 2 cups store-bought marinara sauce
• 1 tablespoon chopped basil, for garnish (optional)
• 1 tablespoon chopped Calabrian peppers (optional)

Preparation

Prepare Eggplant Mixture:

1. Bring a large pot of salted water (about 2 quarts) to a boil over high heat. Add the eggplant cubes to the boiling water.
2. Boil uncovered until the eggplant is soft, about 10 minutes. Use a wooden spoon to push the cubes down into the water as they tend to float.
3. Drain the cooked eggplant in a colander. When cool, press on the eggplant with a wooden spoon to remove excess water and get the eggplant as dry as possible. Then, transfer to a blender and puree.

Make Eggplant Balls:

1. In a medium bowl, combine the chopped eggplant, Panko breadcrumbs, cheese, parsley, and minced garlic. Gently blend the ingredients with a fork. Salt and pepper, to taste.
2. Mix in the egg until fully incorporated, being careful not to over-mix.
3. Roll the mixture into golf ball-sized balls using your hands and place them on a tray. You should get around 10 to 12 balls.

Fry Eggplant Balls:

1. Pour olive oil into a 10-inch skillet and heat over medium heat. When the oil is shimmering and ready, carefully place the eggplant balls in the skillet in a single layer without crowding.
2. Fry the balls, turning them gently, until deeply browned all over, about 3-4 minutes total.
3. Use a slotted spoon to transfer the fried balls to a tray lined with paper towels.

Cook Spaghetti:

1. In a medium-sized pot, bring salted water to a boil.
2. Cook the spaghetti al dente according to the package instructions.

Heat Sauce, Eggplant Balls, Assemble, and Serve:

1. While the spaghetti is cooking, clean the skillet and add marinara sauce. Bring to a low simmer.
2. Add the fried eggplant balls to the simmering sauce and continue to simmer on low heat for 10 minutes.
3. When the spaghetti is done, drain it and place it in a casserole dish.
4. Carefully transfer the eggplant balls and sauce on top of the spaghetti and lightly toss to incorporate all the sauce with the spaghetti.
5. Top the dish with finely grated pecorino cheese, chopped basil (optional), and chopped Calabrian peppers for extra heat.

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