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.
Ingredients2 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
InstructionsCut 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.