SPAGHETTI AND EGGPLANT "MEATBALLS"
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!-into the gravy they go.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.
- Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.
- Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil.
- Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.
- Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water.
- Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.
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Rick Judy
[email protected]Eggplant meatballs? That's an interesting idea. I've never tried that before.
Ishmominmozin
[email protected]I'm always looking for new spaghetti recipes. I'll have to give this one a try.
Josie King
[email protected]I'm not sure about this recipe. It seems like a lot of work.
MD Tanvir 016
[email protected]This recipe looks delicious! I can't wait to try it.
Yolanda Smith
[email protected]I'll pass.
Dear Dk
[email protected]Not bad.
Aneeq Ansari
[email protected]Yum!
Adalyn Williams
[email protected]This recipe was easy to follow and the meatballs were delicious! I will definitely be making this again.
Pahadigaming 098
[email protected]I'm not sure what I did wrong, but my meatballs turned out really tough. The spaghetti was good though.
Suriya Bandara
[email protected]The eggplant meatballs were a bit dry, but the spaghetti was cooked perfectly.
Rahamate Aalam Musalmaan
[email protected]These meatballs were delicious! I used ground turkey instead of beef, and they were still very flavorful. I will definitely be making these again.
Deshnee Preshnee
[email protected]I'm not a big fan of eggplant, but I was pleasantly surprised by how much I enjoyed these meatballs. They were so moist and flavorful, and the spaghetti was cooked perfectly.
Sumayo Maslax
[email protected]This spaghetti and eggplant meatballs recipe was a hit with my family! The meatballs were tender and flavorful, and the spaghetti was cooked perfectly. I will definitely be making this dish again.