Eggplant meatballs – sounds odd, right? I was very intrigued when I saw this recipe on the skinnytaste site. I loved the idea of a comforting “meatball” without the guilt but wasn’t sure if preparing them would be too daunting. I decided to give it a try and guess what?! Not only was preparing them not as hard as I expected, my husband and I both agreed the tasted better then we expected, too!
So, here is how it looked when I made this recipe.
This is how the chopped eggplant looks when it’s ready to be mixed with the basil, bread crumbs, egg, cheese, and parsley
Quick tip here is to use short cuts if you want. I used the pre-peeled garlic (a favorite of mine) and the Dorot frozen basil cubes (looks like this). FYI – I pop the quantity of the frozen cubes I need into the microwave for a few seconds to thaw them.
Another tip is if you have a convect option on your oven, you could potentially use it here to help speed things up since they are baked for 20-25 minutes.
In the last 5-10 minutes while the eggplant balls are baking, you can start to warm up your sauce in the sauce pan. I usually use just Prego Traditional (my husband’s preference for as long as I’ve known him) but this time I had some Rao’s sauce on hand so I used both. Also, I suggest using a deeper sauce pan just to make sure there is less likely to be a mess from any possible spillage or splatter.
I served this with multi-grain spaghetti for my husband and the quinoa spaghetti pasta for me.
While it seems like a long process to make for a quick evening dinner, I suggest saving it to make on a night where you are not rushed to make a meal or make it ahead of time and store the eggplant balls with some sauce in the freezer to save for a fast meal another night.