Eggplant Meatballs with Smoked Scamorza Heart
Category: Appetizers
Servings: 14
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant | 600g |
| Smoked Scamorza Cheese | 50g |
| Stale Bread | 100g |
| Pecorino Cheese (grated) | 100g |
| Eggs | 2 |
| Breadcrumbs | As needed |
| Parsley | 2 sprigs |
| Fine Salt | As needed |
| Black Pepper | As needed |
| Peanut Oil (for frying) | As needed |
Instructions:
-
Prepare the Eggplants:
Begin by preparing the eggplants. Start by washing them well and cutting off the stems. To achieve the best results, you can refer to the “School of Cooking” section for tips on how to properly cut and handle eggplants. Once your eggplants are ready, chop them into small cubes. -
Blanch the Eggplant Cubes:
Fill a large pot with water and bring it to a boil. Once the water is boiling, add the chopped eggplant cubes. Let them blanch for about 4-5 minutes. Afterward, drain the eggplants using a colander placed over a large bowl to catch any excess liquid. -
Remove Excess Water:
To remove any residual water from the eggplants, press them with the back of a slotted spoon or a regular spoon. This step is crucial to prevent the eggplant from being too watery in your meatballs. -
Blend the Eggplant:
Transfer the drained and pressed eggplant into a food processor or blender. Pulse it a few times to obtain a smooth yet slightly chunky mixture. Transfer the blended eggplant into a large mixing bowl. -
Prepare the Eggplant Mixture:
Crack the two eggs into the bowl with the eggplant. Add the grated pecorino cheese, which you can grind finely in a food processor. Pulse it briefly until you have a fine, well-blended texture. -
Incorporate Stale Bread:
Break the stale bread into small pieces and add it to the eggplant mixture. This will help bind the ingredients together and give the meatballs structure. Next, chop the parsley finely and add it to the mixture. Season with salt and pepper to taste. -
Mix and Form the Meatballs:
Stir the entire mixture thoroughly with a fork until everything is well combined and evenly distributed. Once you achieve a smooth, homogenous texture, use your hands to shape the mixture into small meatballs. The mixture should be firm enough to hold together but still soft and tender. -
Create the Scamorza Heart:
To create the distinctive heart of each meatball, make a small indentation in the center of each ball by gently pressing with your finger. Cut the smoked scamorza cheese into small cubes, ensuring they are roughly the same size for even melting. Place a cube of scamorza inside each indentation, then seal the meatball by pinching the sides together and rolling it into a smooth ball again. This step will ensure the cheese is safely hidden inside, where it will melt perfectly during cooking. -
Breadcrumb Coat:
Next, prepare the breadcrumbs for coating the meatballs. Pour some breadcrumbs into a bowl and roll each meatball in the breadcrumbs, ensuring an even and thorough coat. This step will help create a crispy, golden exterior during frying. -
Fry the Meatballs:
Heat the peanut oil in a deep pot or frying pan with high sides. Once the oil is hot (around 170°C or 340°F), carefully drop the breaded meatballs into the oil. Fry them for about 4-5 minutes, turning them occasionally until they are golden brown and crispy on all sides. Once fried, remove the meatballs from the oil and place them on a plate lined with paper towels to drain any excess oil. -
Alternative Baking Option:
For a lighter option, preheat your oven to 180-200°C (350-390°F). Line a baking sheet with parchment paper, and place the meatballs on the sheet, leaving some space between each one. Bake in the preheated oven for about 20-25 minutes or until the meatballs are golden brown and cooked through. -
Serve and Enjoy:
Once the meatballs have cooled slightly, they are ready to be served. These eggplant meatballs with a heart of smoked scamorza make for a delicious and savory appetizer perfect for any occasion. Enjoy them warm as a delightful bite-sized treat!
These Eggplant Meatballs with Smoked Scamorza Heart are the perfect blend of rich, smoky flavors and tender textures, ideal for sharing at family gatherings or serving as a delightful starter at your next dinner party. Whether you fry them for a crispy exterior or bake them for a lighter version, these meatballs will be a hit with everyone who tries them!
