Italian Eggplant Meatballs (Polpette di Melanzane)

Deep-fried Italian eggplant meatballs, called Polpette di Melanzane, are a classic recipe from the South of Italy. Flavored with basil, garlic, and local Pecorino cheese, even the fussiest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table, or as canapés.

Jump to:

• Ingredients
• Cooking the eggplants
• Steaming the eggplants
• Making the eggplant meatballs
• How to serve them
• Storage
• More of my favourite fried recipe
• 📋Italian Eggplant Meatballs Polpette di Melanzane

Introduced to Italy by the Spanish and Arabs in the 13th century, eggplants were initially viewed with suspicion, referred to as "mela insana" or "insane apple", the origin of the Italian name "melanzana"

Despite their presence in major cookbooks, they carried an image of social and cultural marginality, often associated with lower classes and Jewish cuisine.

Eggplants were used as a staple of cucina povera, often replacing meat for poor farmers.

The results were so good that the aristocracy adopted these variations and brought them back to their lavish tables.

Growing up spending my Summers between Calabria and Sicily, I’ve eaten this vegetable extensively—grilled, fried, baked, or boiled.

It is a staple vegetable, especially around Mount Etna, where it thrives abundantly.
Used in many dishes with the added name "Alla Norma".

Ingredients

1. Eggplants - Choose thin eggplants with fewer seeds for a better texture, as larger ones tend to have a lot of seeds that can affect the final dish.
2. Stale Italian Bread - Use stale Italian bread, such as baguette or schiacciata, to create Italian seasoned breadcrumbs. This bread provides a baked texture rather than the dry, flavorless quality of panko.
3. Pecorino Cheese - In Italy, we use local Pecorino cheese from Sicily or Calabria for a nice pungent flavor. Parmesan can be used as a possible substitute if needed.
4. Fresh Basil - Fresh basil enhances the flavor profile of the meatballs with its aromatic and slightly sweet notes, making the dish more vibrant and fragrant.
5. Fresh Garlic - Fresh garlic adds a robust flavor that elevates the dish, infusing the meatballs with a warm, aromatic essence that pairs beautifully with the other ingredients.
6. Eggs - Eggs act as a binding agent, helping to hold the meatballs together while adding moisture and richness to the mixture.
7. Oil for Frying - Use an oil with a high smoke point, such as canola or sunflower oil, for frying. This is important to achieve a crispy outer layer without burning the oil during cooking due to its higher burning temperature.
8. Salt and pepper for seasoning

Find the measurement in the recipe card

Cooking the eggplants

To prepare the eggplants for the meatballs, you have a few cooking options.

You can bake them covered in foil or boil them whole and unpeeled to prevent excessive water absorption.

However, I prefer the microwave method for its speed, efficiency, and ability to create the perfect texture and humidity.

While boiling can lead to overly watery eggplants and baking may result in a dry or unevenly cooked product, microwave steaming yields a consistently tender texture without excess moisture.

Regardless of the cooking method you choose, it’s essential to let the cooked eggplants cool down to room temperature before mixing them with the other ingredients.

This cooling step allows for easier handling and ensures the mixture is not too warm when combined.

To make the process even more convenient, you can start this step a day in advance.

Steaming the eggplants

NB: If you don't have a microwave, bake them covered with foil for 1 hour at 150 C or steam

5. Let it cool down completely, 1 or 2 hours

Preparing the Italian breadcrumbs

To make Italian seasoned breadcrumbs, it's essential to use fresh ingredients and stale bread sourced from a bakery.

I typically prepare a large batch and freeze it, as the breadcrumbs do not solidify, allowing you to easily use just the amount you need.

The longer the breadcrumbs rest, the more the flavors infuse, resulting in a richer taste. 

It’s best to let the breadcrumbs rest overnight to allow for maximum flavor absorption.

To flavor the breadcrumbs:

1. Blend with an electric blender a cup of shredded breadcrumbs with basil or parsley leaves and a garlic clove
2. Add the grated pecorino or parmesan to the breadcrumbs
3. Stir with a fork to remove all the lumps

Making the eggplant meatballs

NB: You can prepare it the day before and let it rest in the fridge overnight

NB: Do not overcrowd the pan or fryer otherwise the temperature will drop and the balls will get stuck to each other.

How to serve them

These Italian eggplant meatballs are perfect as a starter for a dinner party or a barbecue.

You can do most of the work the day before and just fry them the same day.

They are a perfect option on a buffet table but make sure you have enough because they will go fast.

In Italy we do not serve them with any sauce as we like to preserve their crunchiness.

If you want to have a collection of finger food, you could also make deep fried pizza, arancini, fried zucchini flowers, fried mozzarella sticks and balls, fried stuffed olives, fried custard.

These fried foods are served in paper cones a classic Italian street food in many towns and regions, Naple, Liguria, and Marche.

Storage

If you have any deep fried eggplant meatballs left over, and that is a big IF, store them in the fridge, you can eat them the next day.

Even served at room temperature, they are delightful.

More of my favourite fried recipe

If you are craving for fried food, you may want to check out these other recipes:

• Pasta a Frittata: Italian Fried Pasta
• Classic Veal Milanese
• Eggplant Milanese
• Rissole à la Dauphine
• Homemade chicken nuggets recipe

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

If you are making these eggplant meatballs polpette di melanzane, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.