Eggplant Meatballs and Zoodles

Oodles and Oodles of Zucchini Noodles! We get so many fresh veggies in our weekly CSA share that sometimes we need to be extra creative. That’s when I turn to Pinterest and do some searching until something peaks my interest…I look at the recipe…see if I have all the ingredients…see if there is anything I need to substitute and then make it my own. Last week we got about 7 skinny mini eggplant and another five yellow squash and zucchini. I originally thought chicken parm with eggplant…I know, boooorrrring. Instead, I pulled the trigger and ordered a Spiralizer to hop on the zoodle bandwagon! It was a pleasant surprise to see it was on sale AND had an additional discount!!

DSC_0061Eggplant Meatballs with Zoodles

Prep – 30 minutes / Cook – 20 minutes

Ingredients:
7 small or 1 large Eggplant – cubed
1 small Onion – chopped
Garlic – chopped
Chickpeas – rinsed & drained
1/4 – 1/2c Breadcrumbs
2-3 small Zucchini – spiralized
Tomato Sauce
Olive Oil
Salt
Pepper

DSC_0041DSC_0042Heat olive oil in pan on medium high heat and cook eggplant, onions and garlic about 10 minutes until just about tender / remove from heat and let cool slightly / in a food processor, add the eggplant mixture and 1/4c breadcrumbs pulse until everything is incorporated ( like a ground meat texture )

DSC_0053Adjust liquid or breadcrumbs so the mixture is easy to form into balls / roll into about 1-1 1/2″ “meatballs” and saute in pan of oil until brown on all sides / meanwhile, make zoodles ( or thin slices on a mandolin ) and allow to drain

DSC_0065 DSC_0062Spiralizer (other options here, here and here)

After eggplant balls are brown on all sides, remove from heat and add the zoodles to an oiled pan and cook 2-3 minutes until slightly tender

DSC_0067Add sauce to zoodles until warm / top zucchini noodles with eggplant balls and serve, topped with cheese if desired

DSC_0070We were so happy with how this meal turned out! It is a little more work and prep than I would prefer, but really not bad at all. I cooked the eggplant, pureed it and formed balls the night before. After work the next night, all Kevin had to do was make the zoodles and heat everything through. This was so delicious and a great way to get veggies into us and our kids! Adding the beans to the eggplant balls gives a little more texture and protein. Definitely something we will be making more often!

If there are any recipes you want to see or an item you want to see me incorporate in a meal, let me know!

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