If you’re looking for a meat-free family dinner that still feels hearty and comforting, polpette di melanzane (aubergine meatballs) are well worth adding to your weekly rotation. Soft, golden aubergine “meatballs” are simmered in a rich tomato sauce and served over spaghetti — a lovely way to get vegetables into a meal that still feels like a treat. This version is adapted from a Catherine Fulvio recipe originally shared on the Good Food Channel.
The polpette come together more easily than you might expect, and they freeze well, so it’s worth making a double batch and keeping some in the freezer for a quick midweek dinner. We’ve included a recipe for a simple homemade tomato sauce below, but a good jarred sauce works perfectly well too if you’re short on time.
Serves 4 (makes 14 to 16 balls)
For the Polpette
- 2 large aubergines, cut in half
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 4 large garlic cloves, finely chopped
- 200g breadcrumbs
- 125g freshly grated Parmesan cheese
- 2 egg yolks
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- A pinch of grated nutmeg
- 450g spaghetti, to serve
Tomato Sauce
- 75g unsalted butter
- 3 garlic cloves, finely chopped
- 2 x 400g cans whole plum tomatoes, with their juices
- 1 medium yellow onion, peeled and cut in half
- Salt, to taste
- 6 basil leaves, chopped
Method
Make the tomato sauce. Melt the butter in a large saucepan. Add the garlic and sauté gently for 1 minute. Add the tomatoes with their juices and the onion halves, along with a pinch or two of salt. Bring to a simmer over medium heat, mashing the tomatoes gently with the back of a wooden spoon. Cook uncovered at a slow, steady simmer for about 45 minutes, adjusting the heat as needed, until the sauce has reduced and thickened. Stir occasionally, continuing to break up any large pieces of tomato. Just before serving, stir in the chopped basil, taste, and adjust the salt. Discard the onion.
Roast the aubergines. While the sauce simmers, preheat the oven to 180°C. Rub the halved aubergines with olive oil and sprinkle with salt and pepper. Place on a baking tray and roast for 25 to 30 minutes, until soft. Remove from the oven and leave to cool slightly.
Make the polpette mixture. Scoop the flesh from the aubergines, place it in a sieve, and press gently to squeeze out excess liquid. In a mixing bowl, mash the garlic and aubergine flesh together, then stir in the breadcrumbs, Parmesan, egg yolks, basil, parsley and nutmeg. Season with salt and pepper to taste.
Shape and fry. Shape the mixture into golf ball-sized “meatballs.” Heat a little olive oil in a frying pan and fry the balls in batches until golden, turning occasionally and taking care not to overcrowd the pan. Transfer to a paper towel-lined plate to drain.
Bring it together. Once the sauce is ready, add the polpette and simmer gently for 10 to 15 minutes so they soak up the flavour.
Cook the spaghetti. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the packet instructions. Drain well and serve topped with the polpette and tomato sauce.
Frequently Asked Questions
Can polpette di melanzane be frozen?
Yes. The aubergine meatballs freeze well once cooked, so it’s a good idea to make a double batch. Cool them fully before freezing, and defrost thoroughly before reheating gently in the sauce.
Can I make this recipe gluten-free?
You can swap the breadcrumbs for a gluten-free alternative and serve with gluten-free spaghetti. The rest of the ingredients are naturally suitable.
Is this recipe vegetarian?
Yes, polpette di melanzane are a vegetarian dish, making them a handy meat-free option for family dinners or Meat-Free Mondays.
Can I use a jarred tomato sauce instead of making my own?
Absolutely. A good-quality jarred tomato sauce works well if you’re short on time — simply simmer the polpette in it for the same 10 to 15 minutes before serving.
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