Eggplant always seems to have a love-it-or-hate-it audience. But "even people who claim they don't like eggplant love these easy meatballs," says Christine Datian. You can use a small ice cream scoop to shape them quickly. PREP AND COOK TIME: About 1 hour.

Christine Datian, Las Vegas, NV
This Story Originally Appeared On sunset.com

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Credit: Christina Schmidhofer

Recipe Summary

total:
1 hr
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, parmesan cheese, garlic, salt, pepper, basil, and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch apart in an oiled 12- by 17-inch baking pan.

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  • Bake meatballs in a 425° oven until they are well browned, 20 to 25 minutes.

  • Spoon out and discard any fat from pan. Stir in the marinara sauce and Worcestershire, scraping up browned bits from bottom of pan and turning meatballs to coat. Bake until sauce is steaming, 3 to 5 minutes longer.

  • Spoon meatballs into a bowl and scrape sauce over them. Spoon meatballs and sauce into pocket breads and tuck in bell pepper rings if desired.

Nutrition Facts

477 calories; calories from fat 30%; protein 34g; fat 16g; saturated fat 4.6g; carbohydrates 50g; fiber 3.4g; sodium 1433mg; cholesterol 113mg.
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