Eggplant Meatballs
These little meatballs work great in a meatball sub with Hoagie rolls and marinara sauce topped with mozzarella as well as with pasta for spaghetti and meatballs. They freeze well too.


2 lbs. organic grass fed ground beef
1 large eggplant or 2 regular
3-4 cloves garlic crushed or minced
1/2 c. fresh grated Parmesan cheese
1/2 c. fresh bread crumbs (I like sourdough)
1 egg beaten
1/2 tsp. ground paprika
1/2 tsp. ground oregano
1/2 tsp. ground basil
salt and pepper
olive oil for basting


Cut off stem and cut eggplant in half. Brush with a little olive oil (I like garlic olive oil) and roast cut side down on parchment paper lined sheet pan in a 350 degree oven for about a half hour or until soft. Let cool then puree in food processor with garlic and some salt. Peel the eggplant after cooling if you don't have a food processor and mash with fork.
In a large bowl gently combine the rest of the ingredients and mashed eggplant until mixed.
Using a small ice cream scoop, scoop the meat mixture onto a parchment paper lined sheet pan. Should make about 2 dozen meatballs. Baste with garlic olive oil sprinkle with salt and pepper and bake in a 350 degree oven about 30 mins.