Zucchini Pasta with Eggplant Meatballs

February 15, 2015
0 Ratings
  • Serves 2-4
Author Notes

Quick and easy vegetarian alternative to spaghetti and meatballs. This is a recreation inspired by Gina Homolka from her blog, —Hechte44

What You'll Need
  • Eggplant Meatballs
  • 1 tablespoon Olive Oil
  • 1 Unpeeled Eggplant (cut into 1-inch cubes)
  • 1 Medium White Onion
  • 1/3 cup Chopped Parsley
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Crushed Red Pepper
  • Salt and Pepper to taste
  • Zucchini Pasta
  • 2 Medium Zucchini
  • 2 cups Marinara Sauce
  • 1 pinch Fresh Basil
  • Salt and Pepper to taste
  1. Preheat Oven to 375 degrees
  2. Heat olive oil in frying pan on medium heat. Add diced eggplant and cook for 15 minutes, stirring occasionally. Season with salt and pepper
  3. Meanwhile, finely dice the white onion.
  4. Remove the eggplant from the frying pan and pulse in food processor. Set aside
  5. Add diced onion to frying pan and cook until translucent. Approximately 5 minutes.
  6. Add cooked onion and parsley to food processor and pulse until finely chopped.
  7. Combine eggplant, onion, parsley, breadcrumbs and crushed red pepper into a large bowl and mix thoroughly.
  8. Roll the mixture into 2 inch balls and place on a greased baking sheet. Bake for 30 minutes.
  9. While the meatballs are baking, spiralize the zucchini into noodles and set aside.
  10. When there are 7-10 minutes left for the meatballs, heat olive oil in a frying pan on medium heat and add the zucchini noodles. Season with salt and pepper.
  11. Heat marinara sauce in sauce pan on low heat.
  12. When the noodles are heated through and the meatballs are done, plate the zucchini noodles. Drizzle marinara sauce over the noodles and sprinkle basil. Add meatballs, serve and enjoy.

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1 Review

Angela September 13, 2017
Delicious!!! Came out great. Used 3/4 cup regular plain breadcrumbs instead of Panko. Thank you!!