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Thursday, December 13, 2012

Polpette di Melanzane (Eggplant Meatballs)

Bad photo but Good meatballs!

This is an Italian recipe I saw in Silver Spoon where it was made in the traditional way with lamb and cooked mashed eggplant but I decided to use ground turkey instead and I also added some bread crumbs and Parmesan cheese. Knowing that this was a meatball that would not cook long or have a sauce to serve it with I cooked it in the oven with olive oil and red wine which made a nice sauce or gravy to serve on top of the meatballs.I was surprised at how tender these were for cooking for such a short time I am sure it had something to do with the eggplant.These were very delicious and a nice change from the typical meatballs I make.Warning: The photo does not do this recipe justice : )
1 small- medium-ish eggplant
1 pound ground turkey
1 egg and 1 egg yolk
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon fresh parsley chopped
2 tablespoons olive oil
1 teaspoon salt and pepper to taste
For Gravy: 1/2 cup olive oil & 1/2cup red or white  wine
Cut the eggplant in half length ways and rub each inside with olive oil and salt, bake it at 350 for 30 minutes.
Scoop the inside out and add to ground turkey along with the egg and egg yolk, parsley, oregano, bread crumbs, 2 tablespoons olive oil and salt and pepper. Mix togther.
Place the olive oil and wine in to a large lasagna pan with sides.
Shape medium large meat balls and place in the pan.
Bake until you get an internal temp of 160, about 20 minutes or more turning the meatballs once half way. Remove from oven and cover with foil and rest for 5-10 minutes.
Serve with the gravy from the pan.
*I served these on the side with some Red Wine Risotto (to match the red wine in my meatballs)
Eggplant meatballs with red wine gravy and red wine risotto.

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