Spaghetti & Eggplant Meatballs Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Preheat the oven to 400°F (200°C). Cut the eggplant into cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

2. 2

   Make the Meatball Mixture

   In a large bowl, combine the roasted eggplant, breadcrumbs, parmesan cheese, chopped fresh basil, minced garlic, egg, salt, and pepper. Mix until well combined.

3. 3

   Form the Meatballs

   Using your hands, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

4. 4

   Bake the Meatballs

   Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden brown.

5. 5

   Prepare the Basil Pomodoro Sauce

   In a saucepan, heat olive oil over medium heat. Add crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes. Stir in chopped fresh basil just before serving.

6. 6

   Cook the Spaghetti

   While the meatballs are baking, cook the spaghetti according to package instructions. Drain and set aside.

7. 7

   Serve

   Serve the spaghetti topped with the eggplant meatballs and basil pomodoro sauce. Garnish with additional basil and parmesan cheese if desired.