Eggplant Meatballs Food

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EGGPLANT "MEATBALLS"



Eggplant

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless "meatballs".

Provided by Gina

Categories     Appetizer

Time 50m

Number Of Ingredients 13

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
kosher salt
1/4 tsp black pepper
2 garlic cloves (crushed)
2 tbsp chopped basil (plus leaves for garnish)
1 1/2 cups Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

Steps:

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, Carbohydrate 31 g, Protein 10.5 g, Fat 7.5 g, SaturatedFat 2.5 g, Cholesterol 41 mg, Sodium 1066 mg, Fiber 6 g, Sugar 6 g

EGGPLANT "MEATBALLS"



Eggplant

I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 24 "meatballs"

Number Of Ingredients 11

2 tablespoons unrefined, cold-pressed extra-virgin olive oil
6 garlic cloves, minced
1 1/2 pounds eggplant, unpeeled, cut into 1-inch cubes (you should have about 8 cups)
1 cup grated Parmesan or pecorino cheese
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
1/4 cup fresh basil leaves, chopped
4 large eggs, beaten (you can use 2 to 4 eggs, but I like to use 4 for extra protein and to hold the meatballs together better)
1 1/2 cups regular or GF dried breadcrumbs or panko breadcrumbs (you can use as little as 1 cup, but the meatballs will be much softer)
1/8 teaspoon sea salt
A few grinds of black pepper
3 cups marinara sauce

Steps:

  • Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
  • Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
  • Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
  • Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
  • Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
  • Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

EGGPLANT MEATBALLS



Eggplant Meatballs image

Make and share this Eggplant Meatballs recipe from Food.com.

Provided by Vicki Kaye

Categories     Vegetable

Time 1h15m

Yield 18 meatballs, 6 serving(s)

Number Of Ingredients 13

1 eggplant, large
2 lbs ground turkey, lean
1/2 cup parmesan cheese, grated
3 garlic cloves, crushed
1/2 cup panko breadcrumbs
1 teaspoon basil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 -2 cup spaghetti sauce
1/2 cup parmesan cheese, freshly grated
3/4 lb muenster cheese, thickly sliced

Steps:

  • Place the diced, peeled eggplant in a saucepan with enough water to cover.
  • Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
  • Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
  • Drain the eggplant. Allow to cool for a few minutes.
  • Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
  • Form into 18 meatballs. The meatballs will be large.
  • Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
  • Place the sauce in the bottom of a large baking dish.
  • Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
  • Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
  • Serve as is, or with noodles cooked in eggplant water.

Nutrition Facts : Calories 620, Fat 39.2, SaturatedFat 17.7, Cholesterol 174, Sodium 951.5, Carbohydrate 15.7, Fiber 3.6, Sugar 5.1, Protein 51.9

EGGPLANT MEATBALLS



Eggplant Meatballs image

Yes, I made eggplant meatballs. If you know me, you know I love eggplant! I also love meatballs. Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. I like using an ice cream scoop so they are all the same size! Perfect for entertaining. Yummy!

Provided by Cindy Anschutz Barbieri

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h10m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil, or as needed
1 large eggplant, halved lengthwise
1 pound ground turkey
1 carrot, shredded
½ small onion, diced
⅓ cup grated Parmesan cheese
1 large egg
2 cloves garlic, or more to taste, minced
1 teaspoon dried basil (such as Simply Organic®)
1 teaspoon dried parsley (such as Simply Organic®)
1 teaspoon dried oregano (such as Simply Organic®)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper, or more to taste
¾ cup almond flour
2 cups marinara sauce

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
  • Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
  • Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
  • Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
  • Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
  • Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
  • While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 23.7 g, Cholesterol 92.3 mg, Fat 19.6 g, Fiber 8.3 g, Protein 24 g, SaturatedFat 3.9 g, Sodium 767.5 mg, Sugar 11.4 g

EGGPLANT MEATBALLS



Eggplant Meatballs image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

1 large eggplant, chopped
2 slices stale bread, crust removed
1 cup (250 ml) milk
2 eggs
1 cup/250 ml freshly grated Pecorino cheese
1 cup/250 ml freshly grated Parmigiano cheese
Salt
1/2 cup/125 ml bread crumbs
1/2 cup/125 ml flour, plus extra for dredging
1/2 cup/125 ml extra-virgin olive oil
Red onion, chopped
1 1/2 pounds/700 g tomato puree
Salt
Freshly grated Parmigiano cheese, for sprinkling

Steps:

  • For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.
  • In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.
  • In another mixing bowl, add the eggplant and break up the bread into the bowl. Add the eggs, Pecorino, Parmigiano cheese, and salt. Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. Mix well until all the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the meatballs in the flour.
  • For the tomato sauce: In a large saucepan heat up olive oil. Saute the onions and add the tomato puree and salt. Bring the mixture to a light boil, then turn the heat to medium. Add the meatballs to the sauce and allow to cook for approximately 15 minutes. Plate and add the Parmigiano cheese.

AUNT MARY'S EGGPLANT BALLS



Aunt Mary's Eggplant Balls image

These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Provided by LYNETTE MARIE

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h15m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
½ cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
¾ cup dried bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  • Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  • Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.1 g, Cholesterol 53.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 3.2 g, Sodium 257 mg, Sugar 3 g

EGGPLANT MEATBALL CASSEROLE



Eggplant Meatball Casserole image

These delicate vegetarian meatballs are lighter in texture than standard meatballs, but full of flavor. For best results, form the meatballs and let them sit in the refrigerator overnight -- this helps them firm up and makes them much easier to sear.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h45m

Yield Makes 12 meatballs

Number Of Ingredients 10

1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks
Coarse salt and freshly ground pepper
2 1/3 cups fresh breadcrumbs, preferably from a hearty Italian loaf
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese (1 1/2 ounces)
1 small garlic clove, minced plus 2 cloves thinly sliced
1 large egg white
1 can (28 ounce) whole plum tomatoes, pulsed in food processor
Red pepper flakes
4 ounces mozzarella cheese, sliced into 12 thin squares

Steps:

  • Preheat oven to 350 degrees. Sprinkle the eggplant slices with salt, place in a single layer around a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant, drain, and squeeze dry, pressing out excess moisture and patting with paper towel. Removing excess moisture helps make it easier to roll the balls.
  • Meanwhile, spread 1 1/3 cup breadcrumbs in a single layer on a rimmed baking sheet. Bake until dried and just turning golden, 5 minutes. Let cool.
  • Heat 1 tablespoon oil in a 10 inch cast iron skillet over medium-high heat. Add half the eggplant in a single layer; cook, flipping one time, about 5 minutes. Transfer to colander. Repeat adding another tablespoon of oil and second half of eggplant. If pan gets too hot, adjust heat. Wipe out pan. Let eggplant cool slightly in colander.
  • Transfer eggplant to a food processor, discarding any extra juices that drained out. Add toasted breadcrumbs, Parmesan, and minced garlic. Pulse until mixture is a chunky paste, about 6 pulses. Transfer to a bowl. Season with salt and pepper. Stir in egg white. Chill until cold, about 30 minutes. Form mixture into 12 balls, coating the outsides with remaining breadcrumbs to help shape the balls. Chill at least 1 hour until firmer and cold and up to overnight. Best results with an overnight chill.
  • Preheat oven to 425 degrees. Heat 2 tablespoons oil in a 10 inch enameled cast iron casserole or cast iron skillet over medium-high. Add meatballs working in two batches; cook, turning carefully with a spoon to help retain shape, until browned all over, about 6 to 7 minutes. If pan gets too hot, adjust heat. Transfer to a plate. Add remaining tablespoon oil and sliced garlic; stir until fragrant, 30 seconds. Add tomatoes, a large pinch of red pepper flakes, and 1/2 teaspoon coarse salt; bring to a boil. Return meatballs to pan; spooning sauce over to coat. Bake until sauce is slightly thickened, 18 minutes. Remove casserole from oven. Set oven to broil. Top each meatball with a piece of mozzarella; return to oven. Broil until cheese is bubbly and golden in spots, about 3 to 4 minutes.

EGGPLANT (AUBERGINE) MEATBALLS



Eggplant (Aubergine) Meatballs image

My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.

Provided by skat5762

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant
2 beaten eggs
1/3 cup parmesan cheese or 1/3 cup romano cheese
1 teaspoon mixed Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper, to taste
sea salt, to taste
1 cup breadcrumbs

Steps:

  • Slice eggplant and sprinkle with salt.
  • Let sit 10 minutes to draw out water.
  • Rinse and pat dry.
  • Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
  • Remove and chop finely.
  • Mix everything but the breadcrumbs when eggplant is cool.
  • Then add breadcrumbs and mix until you get the consistency you want to form the balls.
  • Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
  • Turn halfway through baking to ensure even browning.

SPAGHETTI AND EGGPLANT "MEATBALLS"



Spaghetti and Eggplant

Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!-into the gravy they go.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 55m

Number Of Ingredients 12

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

Steps:

  • 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.

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From anitalianinmykitchen.com


VEGETARIAN EGGPLANT MEATBALLS RECIPE | PAMELA SALZMAN ...
Place the eggplant mixture in the bowl of a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife. Transfer eggplant to a large mixing bowl and add cheese, parsley, basil, eggs, breadcrumbs, salt and pepper. Stir mixture well to combine using your hands or a wooden spoon. The mixture can be refrigerated …
From pamelasalzman.com


EGGPLANT MEATBALLS RECIPE | LAURA IN THE KITCHEN ...
Recipes; Eggplant Meatballs; Laura's Newest Recipe. Boxty (Irish Potato Pancakes) 96,027 Plays. Recipe. Preparation 25 minutes. Cook time 30 minutes. Servings Serves 6. Episode 1473. Print Recipe. 149,239. Ingredients. For the meatballs: 1-1/2lb of Eggplant, cubed into small pieces 1 cup of Italian Seasoned Bread Crumbs 2 Tbsp of All Purpose Flour 1/4 cup of Grated …
From laurainthekitchen.com


AMAZING VEGAN EGGPLANT MEATBALLS | MY DARLING VEGAN
Instructions. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside. Chop the eggplant into 1" pieces. Heat olive oil over medium heat and add eggplant along with ¼ cups water. Sauté for 10 minutes until …
From mydarlingvegan.com


EGGPLANT MEATBALLS : RECIPES : COOKING CHANNEL RECIPE ...
For the meatballs: Boil the chopped eggplant in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant. In a bowl, add the bread and milk. Allow the bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible. In another mixing bowl, add the eggplant and break up the bread …
From cookingchanneltv.com


BEST EGGPLANT PARMESAN MEATBALLS RECIPE-HOW TO MAKE ...
Add panko, Parmesan, parsley, basil, and ½ teaspoon each salt and pepper; pulse to combine. Stir in egg. Form into twenty 1½-inch balls and transfer to prepared baking sheet. Bake until firm and ...
From womansday.com


EGGPLANT MEATBALLS - DAIRY FARMERS OF ONTARIO
Eggplant Meatballs Ingredients. 6-8 slices of stale bread, broken into small pieces 1/2 cup milk 1 tbsp each fresh basil and mint, chopped 1/2 onion, chopped 1 cup Ontario ricotta 1/2 cup grated aged Ontario cheddar 3 steamed whole eggplants, drained overnight 1/2 cup breadcrumbs 4 slices Ontario smoked mozzarella 1/2 cup extra virgin olive oil Quick Tomato …
From savourontario.milk.org


EGGPLANT MEATBALLS - VEGETARIAN & GLUTEN FREE WITH A VEGAN ...
For vegan/dairy-free eggplant meatballs, replace the Parmesan cheese with ¼ cup nutritional yeast and the egg with a flax egg (1 tablespoon ground flaxseed combined with 2 tablespoons water) Serve the meatballs on a hoagie roll topped with melted mozzarella cheese, on top of your favorite pasta or zoodles, or in sauce for an appetizer.
From simpleandsavory.com


MEATBALLS WITH EGGPLANTS RECIPE | PBS FOOD
In a large bowl, mixed the cooled eggplant with the beef, sausage, breadcrumbs, parsley, grated cheese and eggs until the mixture just holds together. Form into …
From pbs.org


EGGPLANT MEATBALLS RECIPE | LEITE'S CULINARIA
These eggplant “meatballs” are reminiscent of falafel and made, brilliantly, with roasted eggplant, lentils, and bread crumbs. What results is a crisp crust, a tender interior, and an impossibly enticing taste. Whether you choose to try them atop pasta smothered in marinara, tucked in pitas with a dollop of tzatziki, or made into a veggie meatball sub, we can promise …
From leitesculinaria.com


SPAGHETTI WITH EGGPLANT “MEATBALLS” AND TOMATO SAUCE
Eggplant “Meatballs” With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. On the baking sheet, toss the eggplant with the oil. Season with salt and pepper. Roast for 20 minutes, stirring once. Let cool. Transfer the eggplant to a bowl, reserving the baking sheet. With a potato ...
From ricardocuisine.com


EGGPLANT MEATBALLS GIADA RECIPES
Giada Eggplant Balls All information about healthy . 8 hours ago Eggplant Meatballs Giada Recipes new www.tfrecipes.com. 2015-07-06 · Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes. Heat the sauce in a large deep skillet to warm the sauce. From share …
From tfrecipes.com


ITALIAN EGGPLANT MEATBALLS | POLPETTE DI MELANZANE ...
The meatballs will become softer and absorb the flavor of the sauce, a real treat! (see next paragraph). Once the mixture is made, you can store it in an airtight container in the refrigerator for no more than 1 day. We do not recommend freezing. Italian Eggplant Meatballs: Some Variants Italian Eggplant Meatballs in Tomato Sauce
From recipesfromitaly.com


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