Author Notes
Quick and easy vegetarian alternative to spaghetti and meatballs. This is a recreation inspired by Gina Homolka from her blog, SkinnyTaste.com —Hechte44
Ingredients
- Eggplant Meatballs
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1 tablespoon
Olive Oil
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1
Unpeeled Eggplant (cut into 1-inch cubes)
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1
Medium White Onion
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1/3 cup
Chopped Parsley
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1 cup
Panko Breadcrumbs
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1 teaspoon
Crushed Red Pepper
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Salt and Pepper to taste
- Zucchini Pasta
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2
Medium Zucchini
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2 cups
Marinara Sauce
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1 pinch
Fresh Basil
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Salt and Pepper to taste
Directions
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Preheat Oven to 375 degrees
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Heat olive oil in frying pan on medium heat. Add diced eggplant and cook for 15 minutes, stirring occasionally. Season with salt and pepper
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Meanwhile, finely dice the white onion.
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Remove the eggplant from the frying pan and pulse in food processor. Set aside
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Add diced onion to frying pan and cook until translucent. Approximately 5 minutes.
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Add cooked onion and parsley to food processor and pulse until finely chopped.
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Combine eggplant, onion, parsley, breadcrumbs and crushed red pepper into a large bowl and mix thoroughly.
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Roll the mixture into 2 inch balls and place on a greased baking sheet. Bake for 30 minutes.
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While the meatballs are baking, spiralize the zucchini into noodles and set aside.
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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.
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Heat marinara sauce in sauce pan on low heat.
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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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