Eggplant Meatballs
CATEGORIES
INGREDIENTS
- 1 large eggplant, peeled & diced
- 2 pounds of lean ground beef
- 1/2 cup Parmesan/Romano cheese mixture
- 3 cloves garlic crushed
- 1/2 cup bread crumbs
- 2 eggs
- 1/2 cup shredded Mozzerella cheese
- 1 onion finely chopped
- 1/2 tsp basil
- Salt & Pepper to taste
- Dash of Red Pepper Flakes
- 2 tbsp olive oil
- 1 cup of Spaghetti Sauce
- 1/2 cup Parmesan/Romano cheese mixture
- 3/4 pound of Muenster cheese(or mozzerella)
DIRECTIONS
- Place the diced eggplant in saucepan with enough water to cover. Bring to boil, reduce heat and simmer for 10 minutes or till eggplant is tender.
- Meanwhile, mix beef thru red pepper flakes for meatballs.
- Drain eggplant and allow to cool for a moment.
- Mash eggplant and mix in with meatball mixture.
- Form 18 meatballs.
- Heat oil in frying pan and brown meatballs.
- Place sauce on bottom of baking dish and set browned meatballs in sauce.
- Top with grated cheese and Muenster cheese.
- (Can top of meatballs with more sauce if you like before adding cheeses)
- Bake in 375 oven for 30 minutes for till hot & bubbly.