One-Pot Meatballs with Crispy Phyllo Dough and Eggplant Puree

Crispy phyllo pastry meatballs with eggplant puree, beef meatballs in tomato sauce, and baklava pastry are baked in a unique presentation. The phyllo pastry transforms this classic dish from a standard stew into an impressive baked meal.

The smoky aroma of roasted eggplant filling the kitchen as you open the oven door, mingling with the alluring taste of thin, butter-fried phyllo pastry, will surely whet everyone's appetite. Be prepared to hear your guests ask, "Which restaurant did you learn this from?" As you scrape away the soft, creamy eggplant puree with your fork, the phyllo pastry on top will leave a crispy crunch on your palate.

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Enjoy your meal!

How many calories are in Crispy Phyllo Dough Meatballs with Eggplant Puree?

620/kcal

For the Meatball Mixture of Crispy Phyllo Dough Meatballs with Bechamel Sauce:

500 grams of ground beef
1 small dry onion
1 egg
1 tea glass of panko
1/2 bunch of parsley
1 teaspoon of salt
1/2 teaspoon black pepper
1 teaspoon of cumin

For the sauce of the crispy phyllo dough meatballs with béchamel sauce:

2 cloves of garlic
1 cup of tomato puree

For the Beğendi (eggplant puree) in Crispy Phyllo Dough Meatballs:

2 tablespoons of butter
2 heaping tablespoons of flour
2 cups of milk
400 grams of roasted eggplant
100 grams of grated cheddar cheese
1 teaspoon of salt
1/2 teaspoon black pepper

For the topping of the crispy phyllo dough meatballs with béchamel sauce:

5 sheets of phyllo dough for baklava
3 tablespoons of melted butter

The Secret to Making Crispy Phyllo Dough Meatballs with Eggplant Puree Recipe

Make sure the flour is toasted in butter until it loses its raw smell, but don't let it turn brown.

How to Make Crispy Phyllo Dough Meatballs with Eggplant Puree Recipe?

For crispy phyllo dough meatballs with béchamel sauce, combine 500 grams of ground beef, 1 small grated onion, 1 egg, 1 teacup of panko breadcrumbs, 1/2 bunch of finely chopped parsley, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of cumin in a mixing bowl. Knead all the ingredients well. Cover the mixture and let it rest in the refrigerator for 20 minutes to firm up.
Take walnut-sized pieces from the rested meatball mixture and shape them into round meatballs in your palm.
Heat a suitable pan on the stove and add 2-3 tablespoons of olive oil. Place the shaped meatballs in the pan and fry them until golden brown on both sides.
Add 2 cloves of crushed (or finely chopped) garlic and 1 cup of tomato puree to the pan containing the browned meatballs. Cook the meatballs with the sauce for a few more minutes. Then, remove the meatballs from the pan to a plate and set aside.
For the beğendi, melt 2 tablespoons of butter in the same saucepan. Add 2 heaping tablespoons of flour and sauté for 1-2 minutes until fragrant. While continuously stirring with a whisk to prevent lumps, gradually add 2 cups of milk to the sautéed flour and cook until the sauce thickens.
Once the béchamel sauce has thickened, add 400 grams of roasted eggplant and mix well. Finally, add 100 grams of grated cheddar cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and cook until the cheese is completely melted and smooth, then turn off the heat.
Spread the prepared eggplant puree evenly on the bottom of the pot. Place the meatballs in tomato sauce, which you set aside, on top of the puree.
Brush 5 sheets of phyllo dough with 3 tablespoons of melted butter and lightly crumple them. Arrange the buttered and crumpled phyllo dough randomly over the dish in the pot, making sure the meatballs are visible in the gaps.
Remove the removable handle from the pan and place it in a preheated oven at 190°C (350°F) with both top and bottom heating elements on. Bake for approximately 10-15 minutes, or until the phyllo dough is golden brown and crispy.
Carefully remove the pot from the oven, reattaching the handle, and serve your dish hot. Your crispy phyllo-wrapped meatballs with béchamel sauce are ready. Enjoy!