Ground Beef and Eggplant Meatballs Recipe
This ground beef and eggplant recipe bakes into tender meatballs with a moist, soft texture and a savory Italian-seasoned flavor. The eggplant is cooked down and pulsed fine, then blended into the meat to create moisture making moist meatballs for an easy main dish for weeknights or casual gatherings.
Ingredients
- 2 tablespoons olive oil
- 5 cups eggplant peeled and diced into small cubes
- 2 cloves garlic minced
- 1 1/2 cups dried bread crumbs You can use panko or seasoned bread crumbs.
- 1 tablespoon Zesty Italian Seasoning and Dressing Mix You can use my homemade seasoning blend or store-bought Italian seasoning blend.
- 2 pound ground beef lean, grass fed
- 1 egg beaten, large
- 1 quart marinara sauce Your favorite brand.
- 2 tablespoons parsley optional, chopped, fresh
- 1/4 cup parmesan cheese shredded, for garnish
Instructions
Prep the Oven
- Preheat the oven to 350 degrees Fahrenheit.
Cook the Eggplant
- Heat the olive oil in a nonstick skillet over medium heat.2 tablespoons olive oil
- Add the diced eggplant and cook until softened, stirring occasionally.5 cups eggplant
- Add the garlic and cook, stirring, until fragrant.2 cloves garlic
- Remove the skillet from the heat and allow the eggplant mixture to cool slightly.
- Transfer the eggplant to a food processor and pulse until finely chopped.
Make the Meatball Mixture
- In a large mixing bowl, combine the panko bread crumbs, Homemade Zesty Italian Seasoning and Dressing Mix, and dried parsley. Toss to evenly blend.1 1/2 cups dried bread crumbs, 1 tablespoon Zesty Italian Seasoning and Dressing Mix, 2 tablespoons parsley
- Add the ground beef and beaten egg. Mix gently with your hands until combined.2 pound ground beef, 1 egg
- Add the chopped eggplant mixture and mix again until fully incorporated.
Form and Bake
- Roll the mixture into evenly sized meatballs.
- Place the meatballs on a parchment-lined baking sheet.
- Bake until cooked through.
Finish with Sauce
- Transfer the baked meatballs to a casserole dish.
- Spoon the marinara sauce over the meatballs.1 quart marinara sauce
- Return to the oven and bake until the sauce is heated through.
- Garnish with chopped fresh parsley and shredded parmesan cheese before serving.1/4 cup parmesan cheese
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let them cool completely, then freeze with or without sauce in a freezer safe container for up to 2 months.
- Reheating: Reheat gently on the stovetop or in the oven until warmed through. Add a little extra sauce if needed to keep them from drying out.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 24g | Protein: 33g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 137mg | Sodium: 1038mg | Potassium: 1098mg | Fiber: 6g | Sugar: 9g | Vitamin A: 897IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 6mg
