Crunchy on the outside and cheesy gooey on the inside – you will fall in love.

@hungryhappens

Greek Eggplant Meatballs aka Melitzanokeftedes 🇬🇷🍆 (full recipe is on: HungryHappens.Net)

♬ original sound – STELLA DRIVAS

If you love eggplant as much as I do, you will become obsessed with these little nuggets of veggie love. Its got that crunchy shell and inside that cheesy center. It is like nothing else you will try. If you can’t get your hands on some Greek Kasseri cheese, that’s okay; just use cubed mozzarella or gouda.

If you like this recipe you will love my:

greek eggplant meatballs

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greek eggplant meatballs
5 from 13 reviews

Greek Eggplant Meatballs (Melitzanokeftedes)

Stella Drivas
Crunchy on the outside and cheesy gooey on the inside – you will fall in love with my Greek eggplant meatballs (melitzanokeftedes).
Servings: 19
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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Ingredients
 

  • 2 tbs olive oil
  • 1/2 red onion,, diced
  • 2 cloves garlic,, minced
  • 1 large eggplant,, peeled + diced
  • salt and pepper, to taste
  • 1¼ cup (135 g) breadcrumbs, (divided)
  • 1/2 cup (50 g) parmesan cheese,, grated
  • 2 eggs,, lightly beaten
  • 1/4 cup (15 g) parsley,, chopped
  • chili pepper flakes,, to taste
  • 1/2 cup (56.5 g) Kasseri cheese,, cubed, (or mozzarella or gouda)

Instructions
 

  • In a large deep skillet, heat your oil. Add in your onion and saute for 2 minutes. Stir in the garlic for 30 seconds. Add in your eggplant and toss to coat. If the mixture is too dry, add in another tablespoon of olive oil. Season with salt and pepper to taste. Cook to soften for about 5 minutes. Remove from pan to a paper towel lined platter to cool slightly and drain any excess oil.
  • In a large bowl, combine the eggplant mixture, 1 CUP breadcrumbs, eggs, parmesan, parsley, chili flakes, salt and pepper to taste. Form your medium sized balls and then an indent int the center to insert two small cubes of Kaseri cheese. Bring the mixture around the cheese to cover and close off the cheese.
  • Roll the balls in 1/4 cup breadcrumbs to give them that crunchy exterior. Wipe down the pan you used before and heat 1 tablespoon olive oil. Working in two batches, add half the balls and cook for 4 minutes per side until golden brown and crispy.

Notes

If you’re looking for a dip to pair with this, definitely try some marinara sauce.
Calories: 75kcal, Carbohydrates: 7g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 21mg, Sodium: 120mg, Potassium: 90mg, Fiber: 1g, Sugar: 1g, Vitamin A: 138IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 1mg
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