Eggplant Meatballs with Spaghetti Squash and Homemade Tomato Sauce

These eggplant meatballs are fabulous, they are rich in flavor and texture. This recipe involves a few more steps, but with some efficient prepping, it’s not too hard! This is a recipe we adapted from “Tasty”. So please refer to the following link for their recipe (https://tasty.co/recipe/spaghetti-squash-and-eggplant-meatballs). Ours is a little different but definitely inspired but their amazing recipe.

Ingredients:

Sauce

  • Tomatoes (3 large)
  • Onion (1 small)
  • Garlic (6-8 cloves)
  • Dried basil (1 teaspoon)
  • Dried parsley (1 teaspoon)
  • Dried Oregano (1 teaspoon)
  • Salt
  • Juice of 1/2 Lime
  • Black pepper
  • Olive oil

Meatballs/Squash

  • Spaghetti squash (1 medium sized)
  • Eggplant (1 large)
  • Onion (1 small).
  • Ricotta cheese (1/3 cup)
  • Egg (1)
  • Panko bread crumbs (1 cup)
  • Olive oil
  • Dried basil
  • Dried parsely
  • Dried oregano
  • Salt
  • Black pepper

Recipe

1. Preheat oven to 425. Dice eggplant into 1/2 inch cubes. Dice the onion. Combine eggplant and onion and drizzle with olive oil, salt, black pepper, 1 teaspoon each of dried basil, dried parsley, and dried oregano. Cook in oven until golden brown, about 25-30 minutes.

Cooked eggplant and onion

2. Cut spaghetti squash in half and remove the seeds. Then drizzle with olive oil, salt, black pepper, oregano and place on baking sheet and cook in oven for 35-40 minutes.

3. For the sauce, start by heating up 1 tablespoon of olive oil on medium heat. Mince the garlic and add to the warmed oil. Once garlic is sizzling, add 1 diced onion. Roughly chop the tomatoes. Once onion is softened and slightly caramelized, add the diced tomatoes. Turn heat down to low and let simmer for about 20-30 minutes. Add the dried parsley, oregano, basil to the sauce and salt and pepper to taste. At the very end, add the juice of 1/2 a lime. For extra heat, you can add some crushed red pepper.

4. Once the eggplant/onion mixture is cooked, remove from oven and let cool. Then add the mixture to food processor along with the bread crumbs, ricotta cheese, egg. Blend until smooth. Once blended, make 2-3 inch sized balls. Spray the balls with cooking spray and place back in oven for about 15-20 minutes until they are golden brown and slightly crispy on the outside.

5. Remove the spaghetti squash from the oven. Use a fork to pull at the edges to pull out the stringy squash.

6. Put desired about of squash on plate, top with sauce and then meatballs. Enjoy!

 

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