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Gallery Spaghetti and Eggplant Meatballs Credit: Chris Simpson Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 1 large eggplant (1 pound), cut into 1/2-inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon minced garlic 1 1/2 teaspoons minced fresh oregano 1 cup white beans, such as cannellini (from a 15.5-ounce can), drained and rinsed 1 large egg, lightly beaten 1/2 cup panko breadcrumbs 1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving 1/4 teaspoon red-pepper flakes, plus more for serving Kosher salt 3 1/2 cups All-Purpose Tomato Sauce 12 ounces spaghetti
Cook’s Notes Bucatini, a spaghetti-like pasta that’s thicker and has a hollow core, is also excellent in this recipe.
Gallery Spaghetti and Eggplant Meatballs Credit: Chris Simpson
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Gallery
Spaghetti and Eggplant Meatballs Credit: Chris Simpson
Spaghetti and Eggplant Meatballs
Credit: Chris Simpson
Spaghetti and Eggplant Meatballs
Recipe Summary prep: 40 mins total: 55 mins Servings: 4
Recipe Summary
prep: 40 mins total: 55 mins
Servings: 4
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 1 large eggplant (1 pound), cut into 1/2-inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon minced garlic 1 1/2 teaspoons minced fresh oregano 1 cup white beans, such as cannellini (from a 15.5-ounce can), drained and rinsed 1 large egg, lightly beaten 1/2 cup panko breadcrumbs 1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving 1/4 teaspoon red-pepper flakes, plus more for serving Kosher salt 3 1/2 cups All-Purpose Tomato Sauce 12 ounces spaghetti
Directions
Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.
Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.
Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil.
Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.
Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes.
Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water.
Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.
Cook’s Notes Bucatini, a spaghetti-like pasta that’s thicker and has a hollow core, is also excellent in this recipe.
Cook’s Notes
Bucatini, a spaghetti-like pasta that’s thicker and has a hollow core, is also excellent in this recipe.
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 04/12/2020 This vegetarian 'meatball' dish was both fun to make and super delish. I served the eggplant and white bean meatballs over whole grain penne with the simple tomato sauce. I also added some torn pieces of fresh mozzarella cheese to each pasta bowl as well. The only suggestion I would make to the recipe is that I ended up adding more panko into the meatball mixture than stated; the mixture seemed a little sticky, so adding a touch more made it easier for me to form the rounds. I loved this recipe, thanks for the tasty idea! Martha Stewart Member Rating: 5.0 stars 02/03/2020 Delicioso! These "meatballs" are going to become a favorite in my house.Martha Stewart Member
Rating: 5.0 stars 04/12/2020
This vegetarian ‘meatball’ dish was both fun to make and super delish. I served the eggplant and white bean meatballs over whole grain penne with the simple tomato sauce. I also added some torn pieces of fresh mozzarella cheese to each pasta bowl as well. The only suggestion I would make to the recipe is that I ended up adding more panko into the meatball mixture than stated; the mixture seemed a little sticky, so adding a touch more made it easier for me to form the rounds. I loved this recipe, thanks for the tasty idea!
Rating: 5.0 stars
Rating: 5.0 stars 02/03/2020
Delicioso! These “meatballs” are going to become a favorite in my house.
All Reviews for Spaghetti and Eggplant “Meatballs”
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti and Eggplant “Meatballs”
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
