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Eggplant Meatballs

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Eggplant Meatballs

Eggplant Meatballs are delicious, hearty, and make a perfect vegetarian substitute. They are fabulous when served over julienne zucchini. Enjoy!
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Prep Time 15 minutes mins
Cook Time 1 hour hr 50 minutes mins
Total Time 3 hours hrs 55 minutes mins
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large Eggplant diced small
  • 8 ounces Mushrooms diced small
  • ⅓ cup Extra-virgin olive oil
  • Kosher salt to taste
  • 3 tablespoon Parmigiano-Reggiano cheese finely grated
  • 1 ½ teaspoon Fresh thyme finely chopped
  • 1 ½ teaspoon Fresh oregano finely chopped
  • ¾ teaspoon Ground fennel
  • ¼ teaspoon Crushed red pepper flakes
  • ⅛ teaspoon Freshly ground black pepper
  • 1 large Egg whisked
  • ⅓ cup Panko breadcrumbs

Method
 

  1. Gather your ingredients together.
  2. Place your oven racks in the middle of the oven and preheat to 450 degrees F.
  3. Put the eggplant and mushrooms in a large bowl, drizzle with olive oil, and salt and pepper and stir to combine.
  4. Line two baking sheets with parchment paper.
  5. Spread the mixture onto the baking sheets and bake for 20 minutes.
  6. Remove the pans from the oven and stir and return to the oven rotating the pans and bake for an additional 20 minutes.
  7. Remove and cool to room temperature.
  8. Reduce oven temperature to 350 degrees.
  9. Finely chop the thyme and oregano or use a mortar and pestle.
  10. Place all of the ingredients in a food processor, pulse to combine. The mixture should be well combined but still have some texture (be careful, do not blend into a paste).
  11. Season with additional salt and pepper to taste.
  12. Line a baking sheet with parchment paper.
  13. With your hands form the mixture into 2-inch balls.
  14. Bake for 20 – 30 minutes, until cooked through and beginning to firm up.
  15. This is a great dish served over julienne zucchini with our Roasted Tomato & Pepper Marinara Sauce.
Category: Eggplant Recipes
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