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Eggplant and Beef Meatballs

Eggplant and Beef Meatballs prepared dish

These savory eggplant and beef meatballs are a delightful twist on a classic dish. Packed with flavor and nutrients, they are perfect for a hearty dinner. Serve them with your favorite sauce or pasta for a satisfying meal!

This recipe is italian style, dinner, scaled for 6 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include salt, breadcrumbs, olive oil, parmesan cheese.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp salt
  • 100 g breadcrumbs (plain)
  • 2 tbsp olive oil (for sautéing)
  • 50 g parmesan cheese (grated)
  • 3 cloves garlic (minced)
  • 0.5 tsp black pepper
  • 300 g eggplant (diced)
  • 10 g fresh basil (chopped)
  • 1 medium onion (finely chopped)
  • 1 large egg (beaten)
  • 500 g ground beef (raw)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent.
  3. In a large bowl, combine the ground beef, diced eggplant, sautéed onion and garlic, breadcrumbs, grated parmesan cheese, beaten egg, salt, black pepper, and chopped basil.
  4. Mix the ingredients until well combined, then form the mixture into meatballs, about the size of a golf ball.
  5. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and browned.
  6. Serve the meatballs with your favorite sauce or pasta.

Nutrition (per serving)

  • Calories: 305
  • Protein: 24 g
  • Fat: 17 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 450 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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