Eggplant Zucchini Meatballs

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.

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

And she wears her bib proudly.

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.

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.  

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.

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.

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

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

Find more recipes like this in Meat on the Side!

 

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Acorn Squash Pancakes

I’m not sure I've ever meet a kid who doesn’t like pancakes.

What’s not to love?!

Soft on the inside, slightly crisp on the outside—and covered in maple syrup, of course.

Pancakes are pretty much a perfect food.

But when the mom in me decided I wanted to make pancakes more nutritious, the chef in me knew I could use veggies.

Not only would these pancakes pack more of a nutritional punch, but I was sure the veggies would actually make them sweeter and more perfectly moist.

As I thought about all of the possible veggies that could to the trick, it didn’t take long to realize that acorn squash was the perfect person for the job.

Acorn squash's inherent sweetness and velvety texture make these pancakes something you will want to eat everyday—and because of their nutrition factor, something you actually should eat everyday.

Now I’ll always tell it to you straight, so know that as-written these pancakes are very moist.

My daughter doesn’t mind at all, but if you have kids that are already into classic pancakes, you may want to use less of the acorn squash puree (look for details in the “notes” section of the recipe).

If you do use a little less puree for a more traditional version, you'll find yourself with the perfect pancake—slightly sweet, warm, and soft yet crisp with a buttery warm yellow color.

And if you go for the more moist "toddler" version, you can truly count your pancake breakfast as a perfectly balanced meal.

Either way, I'd say we're all winners.

Acorn Squash Pancakes

servings: 10 to 12 four- to five-inch pancakes

Ingredients:

• 1 large acorn squash (about 2 pounds)
• 1 teaspoon olive oil
• 2 cups all-purpose flour
• ½ cup whole milk
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 tablespoon unsalted butter

Directions:

1. Preheat the oven to 450°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle the oil evenly over each piece and then bake the squash until the flesh is tender and can be easily pierced with the tines of a fork—30 to 40 minutes. Set aside until it is cool enough to handle.
2. Scoop the flesh of the squash into a blender and puree it until it is smooth; this will give you about 2 cups of puree. Then add the flour, milk, eggs, baking powder, vanilla, and salt, and blend this mixture until just smooth.
3. Add the butter to a large skillet over medium heat. Once the pan is hot and the butter is melted, pour about ½ cup of the batter into the pan; this will make one pancake, about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface and the bottom is nicely browned. Then flip the pancake and cook it until the other side is also brown and the edges are dry—about 3 to 5 minutes per side. Repeat with the remainder of the batter.
4. Serve with extra butter, syrup, fruit, or whatever you like!

Notes:

• You can decrease the amount of squash you use in the recipe, using a small squash—about 1 pounds (this will give you about 1 cup of squash puree after blending it). If you do so, also increase the amount of milk to 1 cup and the decrease the baking powder to 1½ teaspoons.

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

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