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Casey’s Eggplant Meatballs – Recipe Corner

So after a few failed attempts, I finally perfected my eggplant meatballs!

(yes I said a few, nobody is perfect)

I would never share a recipe that I wasn’t sure of so today is the day! It is ready..

You can have these on a sandwich, such as an eggplant “meatball” parm for example! Yummy…

Or, simply bake or fry them up and serve over your favorite pasta with my delicious tomato sauce!

Casey’s Eggplant Meatballs –

1 large eggplant, cut into small chunks

2 egg whites

1 tablespoon of italian seasoning

1 teaspoon of garlic powder

1 teaspoon of corn starch

1 teaspoon of pepper

1/2 tablespoon of salt

2 cups of panko

1/8 teaspoon of cayenne

2 tablespoons of grated parmesan

olive oil (if pan frying)

  1. Puree your eggplant (raw, skin on) and egg whites in the food processor until smooth.
  2. Pour that into a bowl with all other ingredients (except the oil) and mix to combine. 
  3. If you would like to pan fry them (Thats what I prefer) Heat a layer of oil to cover the bottom of your pan over medium heat. Once hot, place your eggplant-balls in, careful to not over crowd, do it in batches. Roll them around browning all the sides and cooking through the middle.
  4. If you would like to bake them, roll them and place on a prepared baking sheet and bake for 20 minutes on 375. (or until browned and cooked through, all ovens are different)

The eggplant literally looks like ground meat once its mixed together! It works amazingly.. I hope you enjoy it!

Share this recipe with a vegetarian or eggplant lover that you know!! xo   

  

  

 

 

2 Comments

  1. Haleema

    Approximately how many meatballs would this recipe make?

    Reply
    1. casey2cook@gmail.com (Post author)

      Depends on the size you make.. This would make about 1 and a half dozen inch and a half diameter sized meatballs as pictured 🙂

      Reply

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