Eggplant Meatballs and Homemade Marinara Sauce (Edit recipe)

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Recipe by Dena Fenza. These Eggplant Meatballs are not just the perfect meatless alternative to traditional meatballs, they may quickly become your favorite meatballs! This recipe also includes a simple (but incredible) homemade marinara sauce, made with only 8 ingredients, including our 100% Organic Tomatoes and Extra Virgin Olive Oil. We love to serve this marinara over any Bionaturae Organic Pasta shape of your choice, followed by a second course of delicious Eggplant Meatballs and a salad—a wonderful combination for a big Sunday dinner. If you have extra marina sauce or even make a double batch, this recipe is freezer-friendly and extremely versatile, perfect for chicken or eggplant parmigiana or homemade pizza!

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PREP TIME

30 minutes to 40 minutes

COOK TIME

20 minutes to 30 minutes

INGREDIENTS

23

Serves: 8

Ingredients

Basic Marinara Sauce

.5 cup Organic Extra Virgin Olive Oil - Bionaturae
12 cloves Garlic
.25 tsp Red Pepper Flakes
112 oz Organic Whole Peeled Tomatoes - Bionaturae, 4 (28oz) cans
15 whole Basil, Fresh, leaves
2 tsp Salt
1 tsp Black Pepper
1 Pecorino Romano, rind, optioinal

Eggplant Meatballs

2 lb Eggplant, cut into ½-inch pieces with skin on
4 Tbsp Organic Extra Virgin Olive Oil - Bionaturae, plus more for frying the meatballs
Garlic, 3 cloves taken from the cooked Marinara Sauce
2 Tbsp Parsley, Flat Leaf, chopped
1 cup Breadcrumbs, plain
1 cup Pecorino Romano, grated, plus more for grating on the meatballs
2 whole Egg, beaten
.5 tsp Salt
.25 tsp Black Pepper
.66 Marinara Sauce, made earlier, see above
2 Tbsp Basil, Fresh, chopped
1.5 cups Ricotta
2 lb Sourdough Penne - Bionaturae, or pasta of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large saucepan, heat ½ cup olive oil and 12 cloves of garlic. Simmer on a very low flame.
Line 2 baking sheets with parchment and preheat the oven to 425 degrees F.
In a bowl, mix the eggplant with 4 tablespoons olive oil and ¼ teaspoon salt. Place the eggplant in a single layer on the parchment and bake for 25 minutes.
While that bakes, slowly sauté the garlic until fork tender.
Purée 3 cans of tomatoes. Add 1 can at a time into a blender and pulse about 15 times. For the fourth can, pour into a bowl and crush by hand.
Raise the heat to medium and add the tomatoes immediately. Bring to a simmer (about 10 minutes) and reduce the heat to low. Season with salt and pepper, then add the basil to the sauce, using your hands to tear up the leaves. Next, add in the Pecorino cheese rind and simmer for about 15 minutes more.
Boil the pasta water.
When the eggplant is cooked through, remove from the oven and place in a large bowl. Cool slightly. Roughly mash using a potato masher. Remove three garlic cloves from the sauce and mash. Add the garlic to the eggplant along with parsley, breadcrumbs, Pecorino, eggs, ½ teaspoon salt, pepper, tomato sauce, and basil. Combine using your hands and form into balls, about 2 tablespoons each.
Coat a large frying pan with olive oil and heat on a low flame. Add in some meatballs and fry for about 6 minutes. Be sure to gently turn them halfway so they get browned on all sides. Once the meatballs are cooked, remove, place on paper towels, and add in more balls.
Next coat a large cast iron or oven-safe dish with the tomato sauce. Add in the meatballs, leaving about an inch of space between. Take dollops of the ricotta and place around the meatballs. Sprinkle on more Pecorino and place in the oven. Cook for 15 minutes.
In the meantime, boil and drain the pasta and combine in the sau
Take the meatballs out of the oven, top with more Pecorino, and serve with the pasta.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	930
Fat:	37 g
Carbohydrates:	116 g
Protein:	35 g
Cholesterol:	22 g
Sodium:	1357 mg
Fiber:	9 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.