Eggplant Meatballs in Oil and Ricotta

Description:
A tasty and aromatic second course, ideal as an appetizer or a main course. The aubergines in oil add a strong flavour, while the ricotta gives softness and delicacy.

Details

• Serves: 4 (about 12 meatballs)
• Difficulty: Medium
• Total time: 40 minutes
• Preparation: 20 minutes
• Cooking time: 20 minutes
• Allergens: Dairy (ricotta), eggs (if used), sulphites (eggplants in oil), gluten (breadcrumbs)

Ingredients:

• 150 g of drained aubergines in oil
• 200 g of fresh ricotta
• 50 g grated parmesan cheese
• 80 g breadcrumbs (plus more for coating)
• 1 egg (optional, to bind better)
• Salt and pepper to taste
• Extra virgin olive oil to taste

Step by Step Preparation:

1. Prepare the dough:
• Finely chop the aubergines in oil and transfer them to a bowl.
• Add the ricotta, parmesan, breadcrumbs, egg (if using), salt and pepper.
• Mix until you get a soft but malleable dough.
2. Form the meatballs:
• Take small portions of dough and shape them with your hands to form meatballs.
• Coat them in breadcrumbs to create an even crust.
3. Cooking the meatballs:
• Place the meatballs on a baking tray lined with baking paper and drizzle with oil.
• Bake in a preheated oven at 180°C for 20 minutes, turning them halfway through cooking, until golden.
4. Serve:
• Serve the meatballs hot, accompanied by a yogurt sauce or a fresh salad.

Alternative Suggestion:

You can fry the meatballs in seed oil for a crispier and tastier version.

Thanks for reading!
Eggplants in oil are a real joy in the kitchen: I hope these recipes inspire you to experiment with new ideas. Enjoy your meal and see you at the next recipe! 😊