Eggplant Meatball Recipe

Prepare and drain eggplant

Preheat oven to 425°F (220°C). Prick the eggplant all over with a fork and place on a rimmed baking sheet. Roast until collapsed and very soft, about 25–30 minutes. Remove and let cool slightly. When cool enough to handle, slice open and scoop the flesh into a fine mesh sieve or a bowl lined with cheesecloth. Let drain 15 minutes, then gently press to remove excess moisture. Chop or mash the flesh until mostly smooth and measure about 1 1/2 cups.

Mix meatball ingredients

In a large bowl combine the drained eggplant flesh, ground beef, ground pork, egg, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender. If mixture feels too wet, add up to 2 tbs additional breadcrumbs.

Shape and dust

Portion the mixture into 12 equal pieces (about 1 1/2 ounces / 45 g each). Shape into compact rounds. Lightly dredge each meatball in the 1/4 cup flour, shaking off excess.

Brown meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 2–3 minutes per side, turning carefully so they hold together. Transfer browned meatballs to a plate; they do not need to be fully cooked through.

In the same skillet, reduce heat to medium and add 1 tbs extra-virgin olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the crushed tomatoes, tomato paste, and 1/2 cup water or broth. Add dried basil, 1/2 tsp dried oregano, 1/4 tsp black pepper, 1/2 tsp salt, and 1/4 tsp sugar if using. Bring sauce to a gentle simmer, scraping up browned bits from the pan.

Return the browned meatballs to the skillet, nestling them into the sauce. Spoon sauce over the meatballs, reduce heat to low, cover partially, and simmer for 12–15 minutes until meatballs are cooked through (internal temperature for pork/beef mixture should reach 160°F / 71°C) and sauce has thickened slightly.

If using, sprinkle shredded mozzarella over the meatballs, cover and cook 2–3 minutes more until cheese melts. Sprinkle grated Parmesan and torn basil leaves over the top.

Serve hot with pasta, polenta, crusty bread, or a salad alongside. Spoon extra sauce over servings.