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Vegetarian, Italy

Eggplant meatballs in tomato sauce with bread

Eggplant meatballs in tomato sauce are vegetarian meatballs made from baked eggplant flesh, stale bread, and pecorino, simmered in a basil infused passata. For 4 people, they take 1 hour and a moderate skill level, at about €2.60 per serving. The key is pressing the eggplant flesh well so the meatballs hold their shape while cooking.

Tonight, eggplant meatballs with pecorino simmered in a fragrant tomato sauce, with bread to mop it all up.

Eggplant meatballs in tomato sauce with bread
Total time
1 h
Difficulty
Medium
Cost per person
€2.60
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Baked eggplant flesh gives these meatballs a soft, almost creamy texture, quite different from a meat based version. Soaked and squeezed stale bread binds everything without weighing it down, and pecorino adds a salty edge that wakes up the whole dish. A gently simmered basil tomato sauce finishes the job, softening the meatballs further and infusing them with flavor.

This is a good fit for a slower weeknight dinner or a meat free Sunday meal. Kids tend to like it because the texture stays soft and the sauce isn't too sharp. A loaf of country bread on the side is there for mopping up the sauce, turning this into a full, shareable meal at the center of the table.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Garlic 2 cloves
  • Flat leaf parsley 4 sprigs
  • Basil 6 leaves

Bakery

  • Stale bread 150 g
  • Country bread 1

Dairy

  • Grated pecorino 80 g
  • Eggs 2

Pantry

  • Tomato passataoften in the pantry 500 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Bake the whole eggplants in the oven at 200 °C, then scoop out the flesh and press it dry. 30 min

    Prick them before baking, they won't puff up or burst.

  2. Soak the stale bread in water, squeeze it out, then mix it with the eggplant flesh, eggs, pecorino, chopped garlic, and parsley.

    The mixture should be soft but hold its shape without sticking.

  3. Shape walnut sized meatballs and brown them in hot oil. 8 min

    Wet your hands with cold water, the mixture sticks less that way.

  4. Heat the passata with the basil, salt, and a splash of water, then drop in the meatballs. 15 min

    Keep it at a gentle simmer, the meatballs soak up the sauce and turn soft.

  5. Add pepper, sprinkle with a bit more grated pecorino, and serve with the bread.

    A fresh basil leaf torn over the top at the last minute brightens the whole dish.

Our tips to get it right

  • Drain the baked eggplants well before pressing the flesh, too much water makes the mixture soft and harder to shape.
  • Brown the meatballs over medium heat, not too high, so they form a crust without falling apart before they go into the sauce.
  • Taste the passata before adding the meatballs, some brands are more acidic than others and might need a bit more salt or a splash of water.

The variations

  • Swap the pecorino for parmesan if that's what you have on hand, the flavor will be slightly milder.
  • For an egg free version, add a bit more breadcrumbs and press the mixture firmly by hand so it holds together.
  • For picky or rushed kids, shape smaller meatballs, they cook faster and are easy to eat with fingers.

What to serve it with

  • Grilled country bread for mopping up sauce
  • Simple green salad with olive oil
  • Sparkling water with lemon

Storage

The meatballs keep for 2 to 3 days in the fridge in a sealed container, along with their sauce. They freeze well once cooled, sauce included. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can I use breadcrumbs instead of stale bread?

Yes, but cut the amount roughly in half, breadcrumbs absorb more moisture than soaked bread. Add a little water to the mixture if it feels too dry.

Can I make the meatballs ahead of time?

You can shape and brown the meatballs a day ahead, then keep them in the fridge. Finish cooking them in the sauce the same day you serve them, they'll turn out softer.

Why does my meatball mixture stick to my hands?

This usually means the eggplant flesh wasn't pressed enough. Wetting your hands with cold water while shaping also helps a lot.

Can I cook the eggplants a different way instead of whole in the oven?

You can halve them and roast them cut side up, which cooks faster. The result is close, just with slightly less smoky flavor.

How long does it take to make eggplant meatballs in tomato sauce with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in eggplant meatballs in tomato sauce with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does eggplant meatballs in tomato sauce with bread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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