Eggplant Meatballs with Pomegranate Sauce

Why You’ll Love This Recipe

This dish is the perfect blend of rich and refreshing flavors, making it a standout choice for any meal. The eggplant meatballs are crispy on the outside and soft on the inside, with a subtle earthy flavor that’s enhanced by turmeric, coriander, and sumac. The pomegranate sauce, with its sweet and tangy notes, adds a delightful contrast to the savory meatballs. With fresh herbs like cilantro or parsley, and the burst of pomegranate seeds on top, each bite is a celebration of textures and flavors. It’s not just a meal; it’s a conversation starter!

Ingredients

• 2 large eggplants, diced and peeled (about 10 cups)
• 3 tablespoon extra virgin olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced or grated
• 2 flax eggs (2 tablespoon ground flax seeds combined with 5 tablespoon of water) or two large eggs
• 2 cups Panko bread crumbs
• 1 cup chopped cilantro or parsley
• 1 teaspoon ground turmeric
• 1 teaspoon sumac
• 1 teaspoon sea salt
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• 2 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 1 ½ cups pomegranate juice
• 6 tablespoon pomegranate molasses
• ¼ cup honey
• ½ teaspoon salt
• Pomegranate seeds
• Chopped cilantro or parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the eggplant meatballs:
   Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for about 20-25 minutes until the eggplant becomes tender and slightly caramelized.
2. Make the meatball mixture:
   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant. In a large mixing bowl, combine the roasted eggplant, sautéed onion and garlic, flax eggs (or regular eggs), Panko bread crumbs, chopped cilantro or parsley, turmeric, sumac, salt, coriander, and black pepper. Stir everything together until well incorporated.
3. Shape the meatballs:
   Form the mixture into small meatballs (about 1-inch in diameter). Place them on a baking sheet lined with parchment paper.
4. Bake the meatballs:
   Drizzle the remaining 1 tablespoon of olive oil over the meatballs and bake for 25-30 minutes, or until golden brown and crisp on the outside.
5. Make the pomegranate sauce:
   In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Pour in the pomegranate juice, pomegranate molasses, honey, and salt. Stir well, then let the sauce simmer for about 10-15 minutes, allowing it to reduce and thicken.
6. Serve:
   Drizzle the pomegranate sauce over the eggplant meatballs, then garnish with fresh pomegranate seeds and chopped cilantro or parsley. Serve immediately.

Servings and Timing

• Servings: This recipe makes approximately 4-6 servings.
• Prep Time: 15 minutes.
• Cook Time: 50 minutes.
• Total Time: 1 hour 5 minutes.

Variations

• Spicy Variation: Add red pepper flakes or a chopped chili pepper to the meatball mixture for a spicy kick.
• Vegan Option: Use flax eggs instead of regular eggs to make this dish fully vegan.
• Herb Swap: If you don’t have cilantro or parsley, try using basil or mint for a different flavor profile.
• Baked vs. Fried: You can pan-fry the meatballs in a little oil for a crispier texture or bake them for a healthier version.

Storage/Reheating

• Storage: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat until warmed through.

FAQs

How do I know when the eggplant is fully roasted?

The eggplant should be tender when pierced with a fork and have a slightly caramelized, golden-brown appearance.

Can I use frozen eggplant for this recipe?

It’s best to use fresh eggplant for the best texture, but if using frozen, make sure to thaw and drain the excess moisture before roasting.

Is pomegranate molasses necessary for this recipe?

Pomegranate molasses adds depth and richness to the sauce, but you can substitute with a little more honey and a splash of vinegar if needed.

Can I freeze the meatballs?

Yes! You can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag once frozen. Bake them directly from the freezer when ready to eat.

How can I make these meatballs gluten-free?

Use gluten-free breadcrumbs instead of Panko breadcrumbs to make the meatballs gluten-free.

Can I make the pomegranate sauce in advance?

Yes, you can prepare the sauce a day ahead and store it in the fridge. Reheat it before serving.

Are these meatballs spicy?

No, the recipe is not spicy. However, you can easily add chili or red pepper flakes if you prefer heat.

What can I serve these eggplant meatballs with?

These meatballs pair wonderfully with couscous, quinoa, or a fresh salad.

What type of eggplant works best for this recipe?

A standard globe eggplant works best for this recipe, as it’s dense enough to hold up during the roasting and mixing process.

Can I use regular onions instead of red onions in the sauce?

Yes, you can substitute red onions with yellow or white onions, though the flavor may be slightly different.

Conclusion

Eggplant meatballs with pomegranate sauce are a unique and delicious dish that combines savory, sweet, and tangy flavors into every bite. Whether you’re looking to impress guests or enjoy a hearty, comforting meal, this recipe is sure to become a favorite. It’s versatile, easy to make, and offers a delightful balance of textures and flavors that will leave everyone craving more. Enjoy the vibrant combination of eggplant and pomegranate in this dish that’s both nourishing and delicious!

Print