Eggplant meatballs with marinara. Indulge In Fresh Flavors, Rich Textures, & Comforting Tastes Of A Homemade Meal. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce. Once the meatballs are done, carefully transfer them to the marinara sauce and gently spoon sauce over the meatballs to coat them completely.
Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. You can cook Eggplant meatballs with marinara using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Eggplant meatballs with marinara
- You need 1 of small eggplant.
- Prepare 1 of large egg lightly beaten.
- It's 1/2 cup of cooked cannellini or navy beans (rinsed), smash with fork.
- Prepare 1 of large clove garlic finely chopped.
- It's 1/4 cup of finely chopped basil.
- It's 1/4 cup of finely chopped parsley.
- You need 1/2 cup of finely grated Parmesan.
- You need of Salt & pepper.
- You need 1 cup of panko breadcrumbs.
- Prepare of Olive oil.
- Prepare 2 cups of marinara (homemade or store bought.
When ready to eat, these meatballs can be cooked in marinara sauce directly from the freezer. Try out these Tempeh Meatballs instead!. Uses - Serve meatballs with pasta with a homemade marinara sauce for a classic spaghetti and meatballs dish. The goat cheese was great though as was the spaghetti squash.
Eggplant meatballs with marinara instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on..
- Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs..
- Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes..
- While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce. Serve over pasta or not :).
I also served with Rao's eggplant marinara and it was a great combination. Gina do you serve with noddle's or zoodles of any form? Wondering how it would be with spaghetti squash. Place them on the prepared baking sheet and lightly mist the top of the balls with spray. While the meatballs cook, warm the marinara sauce in a small saucepan.
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