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Eggplant & Ricotta Meatballs with Basilico Sauce

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Eggplricmtbls - Recipes

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Description

Eggplant & Ricotta Meatballs with Basilico Sauce

 

slightly adapted from ”Skinnytaste.com


Servings: 6 • Size: 4 meatballs • Points+: 7 pts • Smart Points: 8
Calories: 259 • Fat: 12 g • Protein: 9 g • Carb: 30 g • Fiber: 6 g • Sugar: 7 g
Sodium: 1180 mg • Cholesterol: 39 mg

Ingredients:

  • cooking spray
  • 1/2 tbsp olive oil
  • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
  • kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus leaves for garnish
  • 1 1/2 cups Italian seasoned breadcrumbs 
  • 1 large egg, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 2 (16.8 ounce jars) Cucina & Amore Basilico Sauce
  • part skim ricotta cheese, for serving (optional) 
  • you can also stuff the meatballs with ricotta cheese too! Our favorite!

Directions:

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.

Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.

image: http://www.skinnytaste.com/wp-content/uploads/2015/07/EggplantMeatballsMarinara-550x367.jpg

Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

image: http://www.skinnytaste.com/wp-content/uploads/2015/07/VegetarianMeatballs-550x367.jpg

Eggplant "Meatballs" – hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

 

Read more at http://www.skinnytaste.com/eggplant-meatballs/#HRfygq12u5Okak2Y.99

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