oh, trusty spaghetti + meatballs. such a comfort food. i have seen so many eggplants around the farmer’s market on weekends that i decided to try using eggplant, spinach + other plant based ingredients to bake delicious “meat”balls paired with spiralized zucchini + yellow squash spaghetti.ingredients:
1 large ripe eggplant
1 medium onion (chopped)
1 cup parsley (chopped)
3 cloves of garlic (minced)
1 1/2 cups of spinach (chopped)
1 cup of white beans (1 can rinsed + drained)
1 tbsp. of olive oil
1 cup panko bread crumbs (any breadcrumbs, or gf breadcrumbs work)
1 tsp. himalayan sea salt
1 tsp. red pepper flakes (optional)
1 tsp. italian seasoning or oregano (optional)
recipe makes approx. 12 “meat”balls.
for the meatballs:
preheat oven to 375 degrees.
using coconut oil spray/natural cooking spray, prep a large baking sheet.
first chop eggplant into small 1″-2″ pieces + sauté in olive oil until soft.
place eggplant in food processor. next, sauté the chopped garlic cloves, spinach + onion in olive oil until fragrant.
add these ingredients to food processor.
add beans + parsley, then blend. make sure the ingredients are diced/well combined, but not completely pureed.
transfer to a large bowl, then mix in panko crumbs, salt, red pepper + other seasonings into the mixture.
roll into 2 inch balls. place on the baking sheet + bake until golden brown, about 35-45 minutes.
for the vegg-etti:
as the meatballs are baking, spiralize 1-2 zucchini + 1-2 yellow squash into thin “noodles”.
sauté for a minute or two to soften, or enjoy raw. season with garlic salt, ground black pepper, etc.
when the meatballs are finished, heat with your favorite marinara sauce + top the veggie spaghetti. yum!