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Aubergine (Eggplant) and Beef Meatballs
In this recipe, meatballs are lightened up by adding vegetables. The eggplant is first roasted to enhance its flavor, and then combined with ground beef and turkey. Serve with your favorite marinara sauce.
Servings: 6 | Prep time: 25 min | Cook time: 1 hour 15 min
INGREDIENTS
1 small eggplant, halved
1small onion, finely chopped
8 ounces extra-lean ground beef
8 ounces ground turkey
1 beaten egg
1/3 cup panko crumbs or gluten-free bread crumbs
2 cloves minced garlic
1/2 tablespoon dried basil
salt and pepper to taste
1 cup marinara sauce
1small onion, finely chopped
8 ounces extra-lean ground beef
8 ounces ground turkey
1 beaten egg
1/3 cup panko crumbs or gluten-free bread crumbs
2 cloves minced garlic
1/2 tablespoon dried basil
salt and pepper to taste
1 cup marinara sauce
DIRECTIONS
Preheat the oven to 400˚ F. Prepare a rimmed baking sheet with parchment paper.
Pierce the eggplant with a fork and then place on the prepared baking sheet and roast for 45 minutes.
Lower the oven temperature to 350˚ F.
Let the eggplant cool for 15 minutes. Scoop out the flesh and place in a large mixing bowl. Add the onions, ground beef, ground turkey, beaten egg, panko crumbs, basil, salt, and pepper. Mix together and form into balls.
Place the eggplant and beef meatballs on the rimmed baking sheet. Cook, uncovered, for 20 to 30 minutes at 350˚ F.
Serve with marinara sauce.
Pierce the eggplant with a fork and then place on the prepared baking sheet and roast for 45 minutes.
Lower the oven temperature to 350˚ F.
Let the eggplant cool for 15 minutes. Scoop out the flesh and place in a large mixing bowl. Add the onions, ground beef, ground turkey, beaten egg, panko crumbs, basil, salt, and pepper. Mix together and form into balls.
Place the eggplant and beef meatballs on the rimmed baking sheet. Cook, uncovered, for 20 to 30 minutes at 350˚ F.
Serve with marinara sauce.
