EGGPLANT "MEATBALLS" - SKINNYTASTE
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Provided by Gina
Categories Appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g
RAO'S SAUCE RECIPE (COPYCAT) - RECIPES.NET
Made with canned tomatoes, this copycat Rao's sauce recipe offers a tangy and herb-loaded marinara, perfect for your favorite Italian dishes.
Provided by Jed
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours 0 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Remove the tomatoes from the cans, reserving the juice.
- Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
- In a pot or saucepan, place the olive oil over medium heat.
- Gently saute the minced garlic and onion for about 30 seconds until fragrant.
- Add the crushed tomatoes, juice included, and bring to a boil over high heat.
- As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
- Around the 1½ mark, add the oregano and basil.
- Use an immersion blender to blend the sauce quickly and easily.
- Add salt and pepper to taste.
- Serve and enjoy!
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