Eggplant balls with scamorza heart

Name: Eggplant balls with scamorza heart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14
Ingredients: Eggplant already cleaned 1.3 lbs; Smoked provola cheese 1.75 oz; Stale bread only the crumb 1.67 cups; Pecorino cheese 3.5 oz; Eggs medium 2; Breadcrumbs to taste; Parsley minced 2 spoonfuls; Fine salt to taste; Black pepper to taste; Peanut seed oil to taste

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Calories per serving

Vegetarian

Energy Kcal 94
Carbohydrates g 7.4
of which sugars g 1.3
Protein g 4.9
Fats g 4.9
of which saturated fat g 2.08
Fiber g 1.5
Cholesterol mg 40
Sodium mg 308

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 14 pieces
Cost: Average

PRESENTATION

Golden on the outside and soft in the middle, eggplant balls with scamorza heart feel just right on a family table or appetizer spread. The crispy breadcrumb layer gives these eggplant balls a great crunch, while the mellow, rich taste of scamorza heart inside melts into each bite. Italian food lovers know that the smoky flavor of scamorza heart gives these vegetarian meatballs an edge—DELICIOUS in every way. Served with confidence at parties or as hearty snacks for a quick dinner, each one lands with a really nice smell and a hint of cheesy goodness that even picky kids usually like. These are one of those great aubergine recipes that just work—good for holiday meals, birthday gatherings, or anytime you want something fun and satisfying. Every time you break one open, the moist, stringy cheese and eggplant come together for a classic Italian-food comfort, looking nice and golden—waiting for someone to grab the first bite.

Busy families pick this dish often because eggplant balls with scamorza heart are super reliable and perfect for sharing with a crowd. Versatile for lunchtime, dinner, or part of easy Italian appetizers at a weekend party—these bite-sized vegetarian meatballs go fast, especially when kids are hanging around the kitchen. Putting them on a big plate next to a bowl of marinara sauce, or serving with crispy bread or a simple salad, always brings good results that everyone enjoys together. They’re just as good eaten plain or dipped, with the scamorza heart offering a fun surprise every single time. When searching for quick, moist and savory aubergine recipes that are family-friendly but taste amazing, this Italian favorite definitely delivers. Kind of one of those go-to things—when you’re out of ideas, or need something SPECIAL for family dinner, oven-baked eggplant balls are usually a hit. Having a batch ready means you can pull out easy Italian appetizers anytime, bringing people together and making meals feel a little more special with basically zero stress.

INGREDIENTS
Ingredients for 14 balls of 1.25 oz each: Eggplant 1.3 lbs (600 g) - already cleaned; Smoked provola cheese 1.75 oz (50 g); Stale bread 1.67 cups (100 g) - only the crumb; Pecorino cheese 3.5 oz (100 g); Eggs 2 - medium; Breadcrumbs to taste; Parsley 2 spoonfuls - minced; Fine salt to taste; Black pepper to taste; Peanut seed oil to taste

Preparation

How to prepare Eggplant balls with scamorza heart

To prepare the eggplant balls with a smoked cheese heart, start by cleaning and cutting the eggplants: remove the stalk 1 and base, peel them with a vegetable peeler 2 and, after cutting them in half, dice them 3. To learn how to best perform this operation, consult the Cooking School: how to clean and cut eggplant.

Fill a large pot with water, and when the water reaches boiling, add the diced eggplant 4. Let them blanch for 4-5 minutes, then drain them well with a colander placed over a bowl 5. Press the cooked cubes with the back of a skimmer or spoon 6 to remove all excess water.

Now transfer the squeezed eggplant into a food processor 7 and blend for a few seconds until they become a purée 8. Pour the mixture into a bowl and add the cracked eggs 9.

Add the grated pecorino cheese 10 and place the stale bread on a cutting board, then cut it into chunks 11, which you will transfer to a food processor. Blend for a few seconds until finely crumbled 12.

At this point, add the crumbled stale bread to the eggplant and egg mixture 13, also add parsley 14, salt, and pepper to taste, and mix everything with a fork to combine 15.

Once you have a homogeneous and compact mixture, work it with your hands, forming balls 16. Create a small well in the center of the balls by pressing lightly with a fingertip 17. Now place the smoked cheese on a cutting board and cut it into rather small cubes 18.

Position the smoked cheese cubes inside the well you created in each ball 19, then manipulate the edges of the balls to compact them, enclosing the smoked cheese heart inside and preventing it from leaking out during cooking 20. Pour the breadcrumbs into a bowl and coat each ball, turning them several times to ensure even breading 21.

Heat peanut oil well in a pot with high sides and fry the breaded balls 22 until the surface is pleasantly golden 23. Drain them and remove excess oil by patting them with paper towels 24. For a lighter dish, place the balls on a baking sheet lined with parchment paper and bake in a preheated static oven at 350-400°F until golden. Once they have cooled slightly, all that remains is to enjoy your eggplant balls with a smoked cheese heart!

Storage

Consume the eggplant balls with a smoked cheese heart immediately. You can store them in the fridge well covered with plastic wrap or in an airtight container for up to 1 day. If you wish to freeze them, let them cool and then transfer them to a container. Consume them as soon as possible and keep them in the freezer for no more than two months. Remove the eggplant balls with a smoked cheese heart from the freezer the night before and let them thaw in the fridge.

Advice

If you use round purple eggplants, you will get sweeter balls because their flesh contains fewer seeds and is sweeter. If you don't like smoked cheese, you can use another type of mild cheese of your preference, or replace the grated pecorino with Parmesan or Grana Padano. Additionally, if you want to give your eggplant balls a bolder or exotic flavor, you can add other aromas to the mixture, such as a bit of ground nutmeg or cumin seeds.

For the translation of some texts, artificial intelligence tools may have been used.