'meatballs' Recipe

Roast and drain eggplant

Preheat oven to 425°F (220°C). Prick the whole eggplant several times with a fork, place on a baking sheet, and roast 30–40 minutes until very soft and collapsed. Let cool slightly, then halve and scoop flesh into a colander. Sprinkle with 1/2 tsp salt, let drain 15 minutes to remove excess moisture, then press gently with a spoon or paper towel to remove remaining liquid. Finely chop the flesh or pulse once in a food processor so pieces remain slightly chunky.

Prepare meatball mixture

In a large bowl combine the chopped roasted eggplant, ground pork, panko breadcrumbs, beaten egg, grated Parmesan, minced garlic, finely minced red onion, chopped basil, chopped parsley, 1 tsp salt, and 1 tsp black pepper. Mix gently with your hands or a spatula until evenly combined but not overworked. If mixture feels very wet, add up to 2 more tablespoons panko to bind.

Form and cook meatballs

Form the mixture into 12 evenly sized meatballs (about 1.5 inches / golf-ball). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 8–10 minutes total, turning gently so they brown without breaking. Transfer to a baking sheet and finish in the oven at 375°F (190°C) for 8–10 minutes until cooked through (internal temperature 70°C / 160°F) and slightly firm. Alternatively, bake meatballs on an oiled sheet at 400°F (200°C) for 18–22 minutes, turning once.

While meatballs cook, place ricotta, heavy cream, lemon zest, 1 tsp salt, and 1/4 tsp black pepper in a bowl or small food processor. Whip or process until smooth and airy, about 30–60 seconds. Taste and adjust seasoning; add a little extra cream if you want a looser spread consistency.

Plate: smear 1–2 tablespoons whipped ricotta on each serving plate or a communal platter. Arrange warm eggplant meatballs on top or alongside the ricotta. Drizzle with remaining 1 tsp extra-virgin olive oil and, if desired, 1/2 tsp lemon juice over the ricotta for brightness. Tear remaining basil leaves and scatter over meatballs. Finish with an extra grind of black pepper or a light dusting of Parmesan if desired.

Serve immediately while meatballs are warm. Leftover whipped ricotta keeps covered in the refrigerator for up to 3 days; reheat meatballs gently in a 350°F (175°C) oven for 8–10 minutes.