Meatballs with Eggplant Sauce Recipe

Name: Meatballs with Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants, about 2 pounds total; 1 1/2 pounds ground lamb or beef; 2 eggs, lightly beaten; 3 tablespoons dry fine white breadcrumbs or matzo meal; 3/4 teaspoon ground cumin; 3/4 teaspoon ground allspice; Salt and pepper; Sunflower or vegetable oil; 1 large onion, chopped; 2 or 3 cloves garlic, finely chopped; 1 large beefsteak tomato, peeled and finely chopped

Servings: persons

4 eggplants, about 2 pounds total
1 1/2 pounds ground lamb or beef
2 eggs, lightly beaten
3 tablespoons dry fine white breadcrumbs or matzo meal
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
Salt and pepper
Sunflower or vegetable oil
1 large onion, chopped
2 or 3 cloves garlic, finely chopped
1 large beefsteak tomato, peeled and finely chopped

1
Roast, peel, and mash the eggplants as described on page 63.
2
For the meatballs, put the ground meat, eggs, and breadcrumbs in a bowl with the cumin, allspice, salt, and pepper and knead with your hands to a soft paste.
3
Or blend in the food processor.
4
Shape the mixture into small balls and fry in shallow oil over medium heat, turning them until they are colored all over.
5
Remove, and drain on paper towels.
6
In another large frying pan, fry the onion in 3 tablespoons oil until soft and golden.
7
Add the garlic and stir until it begins to color, then add the tomato, salt, and pepper and cook for a few minutes, until reduced.
8
Add the mashed eggplants, season again with salt and pepper, and cook gently, stirring, for about 8 minutes, until much of the liquid has disappeared.
9
Drop in the meatballs and simmer for 510 minutes.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggplants, about 2 pounds total, 1 1/2 pounds ground lamb or beef, 2 eggs, lightly beaten, 3 tablespoons dry fine white breadcrumbs or matzo meal, and more.

Yes, Meatballs with Eggplant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatballs with Eggplant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions