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17

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Meat and Veggie Balls

I decided to give The Meatball Shop's recipe a go...and it was delicious!  I also made a vegetarian version (pictured above) that I think I might have enjoyed even better--if that is possible.  

Here is my recipe;

+ 1 eggplant

+ 1/2 a yellow onion

+ 2 tsp kosher salt

+ 1 tsp red pepper flakes

+ 1 cup panko breadcrumbs

+ 1 egg

+ "Healthy Dollop" of ricotta cheese 

+ 2 tbsp parmesan cheese

+ 1/4 cup chopped fresh parsley

+ 1/4 cup chopped fresh oregano

- Slice the eggplant (about 1/2 inch thick) and lay out on a greased pan.  Season with salt and let them roast in a 425 degree oven for about 15 minutes (or until done)

- Peel the skin off of the slices and then move the slices to a bowl.  Squeeze the eggplant apart in your hands until it is pulpy.

- Combine the rest of the ingredients with the eggplant.  Be sure that the mixture is firm enough and if necessary add more breadcrumbs.  Break apart any large chunks of eggplant in the mixture.

- Put the balls in the 425 degree oven.  Cook for 20 minutes or until brown.

This is what my meatballs looked like.  I made the sauce from the demo video and everything was delicious!

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