The flavour and texture will capture your taste immediately!
They are absolutely divine and addictive. You will forget about the meat completely once you try them.
QUANTITY
30
meatballs
COMPLEXITY
Intermediate
TIME
35
Minutes
Ingredients
- 1 small sized onion
- 1 middle sized eggplant
- 100 g walnuts
- 2 eggs
- 75 g mozzarella
- 2-3 cloves of garlic
- 2-3 tbsp parmesan (grated Grana Padano or Parmiggiano Reggiano)
- 125 g breadcrumbs
- salt, pepper, oregano
Clean and chop the onion finely.
Peel the eggplant and chop it into small cubes.
Simmer the onion on a frying pan on some olive oil and water for 2-3 minutes until it softens a bit and gets some colour.
Stir in the eggplant cubes and continue simmering for a few more minutes until it all softens. You can add a bit o water or oil if needed.
Season with some salt and pepper.
Blend the walnuts to flour. Add the veggies and pulse again until you get a smooth, creamy texture.
In a different bowl stir the eggs, parmesan, garlic, mozzarella, breadcrumbs and oregano. You will have to smash and tear the mozzarella a bit so it can combine nicely with the rest of the ingredients. You can cut the garlic into very small cubes or press it.
Stir in the walnut/eggplant mixture manually. You can use your hands to combine the ingredients and then form smallo balls that you will place on a baking tray lined with parchment paper.
Bake on 180 C degrees for about 25 minutes.
Be careful not to overbake them because they could get dry. They should form a slight crust and be soft on the inside. The bottom of the meatballs should get brownish when done.
Serve while still warm or cold, with sauce or without, as a main or side dish...whatever! They are simply great, so bon appetit!
