Eggplant Meatballs with Ricotta
Eggplant Meatballs with Ricotta
Servings 4 people
Ingredients
- 1 eggplant cubed
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup diced onion
- 3-4 cloves garlic
- 1 cup Italian bread crumbs
- 1/2 cup ricotta cheese
- 1/2 cup parm cheese
- 2 eggs
- 2 tbsp. parsley
- kosher salt and pepper
- olive oil
Instructions
- Preheat oven to 375°F. On a sheet pan lined with tin foil, place the cubed eggplant. On another tray add the carrot, celery, onion and garlic. Add olive oil to coat. Sprinkle with salt and pepper. Roast for 20-30 minutes or until tender. Let cool. In a food processor add the eggplant,carrot, celery, onion,garlic, garlic powder, bread crumbs, eggs,parmesan cheese, oregano, salt and pepper. Pulse till smooth yet chunky. Place in a bowl. Chill in the fridge for at least an hour. Using a small ice cream scoop, form the meatballs. On a sheet tray lined with tin foil, spay with vegetable spray. Place the meatballs and roll in the spray. Bake in a preheated 375°F oven for 30 minutes. Serve over spaghetti with roasted veggies for a delicious dinner Bon Appetit.