Eggplant Spinach Meatballs
As promised, let’s chat it up today about a healthier option for this weekend’s big game.
Or if you totally hate football, you can make these meatballs for a regular meal. And I advise that you do that anyway because holy moly are they good. And you are going to want them all for yourself. None of this sharing at a party business.
So flavorful, nice and firm on the outside and then they just sort of melt in your mouth. Yes, I’m swooning over here just thinking about them again.
This is despite the fact that I burnt the you know what out of my mouth because I was completely impatient and just kept trying to eat them straight from the baking sheet every time I tested these guys. I really need to stop that habit. Cookies, meatballs, it really doesn’t matter. I don’t discriminate with my impulsiveness to eat things immediately after they are done cooking.
But anyway, let’s stay on track here. These meatballs are delicious served with a bowl of marinara sauce on the side for dipping – for things like game day. Or! They are awesome on top of some spaghetti, just on their own with a little crusty bread, on a sandwich roll as a sub. Really, the possibilities are endless. Let that creativity flow.
And while there are a few steps to make them, each is really quite simple. You’ll roast some eggplant, break it down a bit in the food processor and then mix away in a big bowl with some ricotta, thawed frozen spinach, walnuts and breadcrumbs, among others. And then roll them into balls and bake in the oven.
Meatballs! Meatballs! Meatballs for all!
So, want to make these for game day? Make the jump over to Oh My Veggies where I’m sharing the recipe!
Get it here! —> Eggplant Spinach Meatballs