So the only time I’ve ever made meatballs is when I was in a cooking club in high school. And I really didn’t do that much. It was mostly my friend’s mom. And you know how I don’t like recipes… You didn’t know that? Oh, well, I don’t. Not that much, no. So I went a bit unconventional here, but it worked out. And I actually think this is an easier way to make sure the meat is cooked through than other methods. So here it is…
Oh wait! Did I mention that these are stealth meatballs? They are. I sneaked all kinds of veg into these little babies.
- 1/2 eggplant, sliced
- 1 head of cauliflower (minus whatever I set aside for lil’ buddy), chopped up
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1 Tablespoons “Italian” spices
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 2 eggs
- 1 cup bread crumbs
Preheat oven to 425. Drizzle olive oil into baking dish (or two). Put the eggplant and the cauliflower into the baking dishes and drizzle with olive oil. Roast those babies until they start to brown. Reduce heat to 350. Then process them. Process them real good.
Mix all the ingredients together by hand. Then make your little meatballs. Cook on medium/high heat until browned. Transfer to baking dish. Bake those suckers for 10-15 minutes until cooked through.
Then make them into this…
<beshamed>I used store-bought sauce for this, no adjustments made.</beshamed> I topped with a smidgen of parmesan, fresh spinach, and provolone. And naturally, they were served on homemade rolls. Do you see me chowing down back there? That’s how good these were.