Servings: 4 About 10 Meatballs
Ingredients
- 1 Large Eggplant
- 1 Cup Unseasoned Breadcrumbs
- ¾ Cup Grated Pecorino Romano Cheese
- ½ Cup Chopped Onion
- 2 Cloves Fresh Minced Garlic
- 1 Egg
- 1 tbsp Olive Oil
- 1 tbsp Fresh Chopped Parsley
- 1 tbsp Kosher Salt
- 1 tbsp Coarsley ground Pepper
- ½ Cup Chopped Red Bell Pepper
Instructions
- Begin by removing the bitterness from the eggplant. Slice it into 1/2" slices, lay them on a paper towel, and sprinkle kosher salt on both sides. Let the slices rest on the paper towels until the bitter juices are extracted and absorbed by the towels
- Cut the eggplant into cubes and sauté until translucent (about 15-20 mins)
- Place the sautéed eggplant in a food processor and pulse until a paste is formed
- Combine the eggplant paste with the rest of the ingredients in a large mixing bowl. Mix until all the ingredients form a moldable dough.
- Use an ice cream scoop to form the mixture into1 1/8" balls. This will ensure all the meatballs are the same size. This should yield 9-10 meatballs
- Place the meatballs on parchment paper on a baking sheet and bake at 350 degrees F for approximately 30 minutes or until the meatballs are firm.
- Combine the meatballs in your favorite sauce www.chefgiannicooks.com/marinara/
Video
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