Eggplant Zucchini Meatballs

Eggplant Zucchini Meatballs_SMALL.jpg

My stash of freezer foods for my daughter, Ivy, is one of my greatest sources of pride.

Forget a big bank account—if I have a freezer full of Banana Carrot Oat Muffins, Acorn Squash Pancakes, Cauliflower Tater Tots, and Broccoli Tater Tots, I am truly a rich woman.

Eggplant Zucchini Meatballs 1.jpg

My daughter eats like me—she’s definitely a "Meat On The Side" kiddo.

And she wears her bib proudly.

Eggplant Zucchini Meatballs 2.jpg

She eats every veggie under the sun (even if she doesn’t always know it!), which is incredible!

But I do want to get a little meat into her diet.

And since I know meatballs freeze really well, I went to work perfecting one for the whole family.

Eggplant Zucchini Meatballs 3.jpg

And even though the goal is to add meat here, let's be real—I knew right away I wanted to bring veggies to the party.

I also wanted to make a meatball that was a little on the moist side, so it would be perfect for new eaters who don't have all their teeth yet.  

Eggplant Zucchini Meatballs 4.jpg

Pureed roasted eggplant and zucchini add moisture and a depth of flavor that don't just make these meatballs more nutritious—they elevate them to a ridiculously flavorful level.

Eggplant Zucchini Meatballs 5.jpg

The not-so-secret secret?

You're using vegetable puree instead of milk or any other wet element you might normally add to your favorite meatballs.

Eggplant Zucchini Meatballs 6.jpg

And you end up with an awesome meatball.

Or maybe we should call it a vegemeatball.

Or a meateggieball.

Or maybe not 😉 .

Eggplant Zucchini Meatballs 7.jpg

Eggplant Zucchini Meatballs

servings: 30 to 34 meatballs

Ingredients:

  • 1 small eggplant (about ¾ pound)
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 large zucchini (about ¾ pound)
  • 8 ounces ground beef
  • 1 cup Italian breadcrumbs
  • ½ cup grated parmesan (about 2 ounces)
  • 1 large egg
  • 1 teaspoon finely chopped fresh rosemary leaves
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Directions:

  1. Preheat the oven to 400°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with ½ teaspoon of the oil and then sprinkle ¼ teaspoon of the salt and ¼ teaspoon of the pepper over them. Bake the eggplants until they are very soft—about 15 minutes.
  2. While the eggplant is baking, cut the zucchinis in half lengthwise and drizzle them lightly with the remaining ½ teaspoon of oil and then sprinkle them with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  3. Remove the eggplant from the oven and add the zucchini cut-side-up to the same baking sheet. Continue to cook the eggplant and zucchini until the zucchini can be easily pierced with a fork and the eggplant is very soft—25 to 30 minutes more. Then remove the baking sheet from the oven, but leave the oven on.
  4. When the vegetables are cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Then place the entire zucchini (including the skin) into the food processor as well. Process until pureed; this should give you about 1¾ cups of puree.
  5. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, egg, rosemary, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand and space them evenly on a prepared baking sheet. Bake the meatballs until they are golden brown—about 30 minutes.

Notes:

  • If you wish, you can sauté the meatballs instead of baking them (if your meatballs are on the moist side, this may be a little harder to do). After forming the mixture into balls, heat 1 tablespoon of olive oil in a large pan over medium heat and cook the meatballs, turning occasionally, until they are golden brown on all sides—8 to 10 minutes.
  • To reheat the meatballs, bake them in an oven preheated to 400°F for 10 to 12 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
Eggplant Zucchini Meatballs 8.jpg
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Eggplant Parm Meatballs

Eggplant Parm Meatballs.jpg
 

I love it when I get to be on The Wendy Williams Show!

Today I showed everyone how to make one of my favorites—Eggplant Parm Meatballs!

They're an amazing add to your favorite pasta dish, but also pretty delicious all on their own!

 

Eggplant Parm Meatballs

servings: Thirty 1½-inch meatballs

Ingredients:

  • 1 medium eggplant (about 1 pound)
  • 3 teaspoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 16 ounces ground beef
  • 1 cup Italian breadcrumbs*
  • ½ cup grated parmesan (about 2 ounces)
  • ½ cup marinara sauce + more for serving
  • 1 large egg
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Mozzarella cheese, grated

Directions:

  1. Preheat the oven to 425°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them. Bake the eggplants until they are very soft—about 30 minutes.
  2. When the eggplant is cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Process until everything is completely pureed; this should give you about ¾ cups of eggplant puree. Note: If your marinara sauce is very chunky, puree it with the eggplant.
  3. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, marinara sauce, egg, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand.
  4. Heat a large skillet over medium heat and add the remaining 2 teaspoons of oil. Place the meatballs in the pan and brown on all sides, working in batches if necessary, cooking until the center is no longer pink—5-7 minutes.
  5. Preheat the broiler to high. Place the meatballs in a serving dish and cover with marinara sauce and mozzarella cheese, then place under the broiler until the cheese is melted. Serve and enjoy!

Notes:

  • If you wish, you can bake the meatballs at 400°F for about 30 minutes.
  • *Depending on the amount of moisture in your eggplant and sauce you may need more breadcrumbs to ensure your meatballs hold together nicely.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

YOu might also like these recipes:

Eggplant Sauce

 

 

 

 

When your child is young you feed them pureed vegetables. This food is nutritious and easy to eat.

 

And then, without warning, it goes down hill...fast!! You start trying to give them whole broccoli instead of the pureed stuff.

This seems logical enough until the tree like foreign object is promptly rejected and dumped on the floor...

 

And there it sits, under their chair, next to the scary carrot and every horrifying brussel sprout. 

 

 

 

 

 

But why give up the simple idea of eating pureed vegetables??

Hate the texture of a vegetable? Puree it!

Think veggies are too bitter or bland?? Add other more tasty pureed stuff to them!

 

Before you know it you’re eating a whole head of broccoli in a single serving... 

 

 

Or maybe a whole eggplant... 

 

 


 

Read More