Eggplant Spinach Meatballs
Ingredients
The meatballs
-
1 ¼
pounds
eggplant
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
¼
teaspoon
crushed red pepper flakes
-
2
cloves
garlic
-
½
cup
raw walnut halves
-
¾
cup
panko bread crumbs
-
¼
cup
all-purpose flour
-
3
tablespoons
minced shallot
-
½
teaspoon
dried parsley
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried basil
-
½
cup
ricotta cheese
-
1
10-ounce package
frozen chopped spinach
-
1
large
egg
For serving
Instructions
- Preheat the oven to 400ºF.
- Prepare the eggplant by tossing it with olive oil, salt, red pepper flakes, and garlic, then spread it on a baking sheet and roast until tender.
- Lower the oven temperature to 350ºF.
- Process the walnuts in a food processor until finely ground, then combine with breadcrumbs, flour, shallot, parsley, oregano, basil, ricotta, and spinach in a large bowl.
- Pulse the roasted eggplant in the food processor until chopped but not pureed, then mix it into the large bowl with the other ingredients.
- Season the mixture with additional salt and red pepper to taste, then stir in the beaten egg.
- Form the mixture into balls about 1 ½ inches in diameter and place them on a parchment-lined baking sheet.
- Bake the meatballs until firm and lightly browned, then serve with marinara sauce.
Nutrition Facts (estimated)
Servings
24 meatballs
Calories
1375
Total fat
90g
Total carbohydrates
109g
Total protein
44g
Sodium
1686mg
Cholesterol
226mg
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