Perfect polpetta

polpetta with eggplant and potatoes

I’d do Polpette in every way, I love meatballs cooked with the tomato sauce , also when these are fried , of course or baked (for a lighter version), then there are the fish balls ( in the Italian version, but they are also super good the Thai fish cake  ), you can make chicken meatballs with  spinach or what about pistachios and lemon veal meatballs …, I Have lots of ideas and slowly I will incorporate them into the blog. So there is no end to the creative possibilities for a meatball or vegetable ball ( called Polpette in Italian) . The reason is because to make one, you can combine all the ingredients you like, add an egg, Parmesan cheese, which acts as binder to create a ball ,dip it in egg and then in bread crumbs, here’s the meat or vegetarian ball! This time I decided to combine the eggplant, potatoes and a bit of nutmeg, the result was good. What I like is the contrast between the crispy outside and soft inside. And for you? Which are the best Polpette?
Ingredients for 6 balls
1 large eggplant
1 potato
2 tablespoons parmesan cheese
2 eggs
Nutmeg
Mint
Salt and pepper
Oil for frying
How it works:
With a fork make holes in the eggplant and then grill it in the oven for 15 minutes. When the eggplant is soft remove from the oven. Cut the eggplant lengthwise and remove the flesh inside. Dry the eggplant  of excess water and put aside. Boil the potatoes in their skins. When they are well cooked, remove the skins and pass the potatoes through a masher to make a  soft cream. In a bowl combine the eggplant, cream of potato (all ingredients must be cold), nutmeg, 1 egg, Parmesan cheese and finely chopped mint. Mix the ingredients well, with hands which must be a little bit wet, to form small balls. Cover balls in beaten egg and then in bread crumbs. Fry in hot oil.