Eggplant Meatballs
Team: Pesto Pals
Host School: Sharon Academy Middle School
Age Group: Middle School
Ingredients
Meatball Ingredients:
1 large purple eggplant {1 lb}
2-3 large eggs, whisked
2 garlic cloves, minced
1/2 teaspoon sea salt
1/3 cup grated parmesan cheese
3 cups of gluten free Italian breadcrumbs
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup all purpose flour
1 cup vegetable oil {for frying}
Pesto Ingredients:
1/2 cup raw shelled sunflower seeds
1 small garlic clove
2 cups (packed) spinach leaves
1 cup (packed) fresh basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons honey
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Salt
Pasta Ingredients:
2 cups flour, plus extra for rolling the pasta
1/2 teaspoon salt
3 large eggs
Preparation Instructions
Meatball Instructions:
Peel and cut eggplant into cubes.
Saute cubed eggplant in lidded frying pan with salt and olive oil until soft.
In a large bowl add eggs, whisk. Add garlic, salt, parmesan cheese, breadcrumbs, herbs, and mashed eggplant.
Using your hands press mixture together into 2”-2 1/2” size balls. Packing the mixture tightly together.
Place vegetable oil in a medium frying pan and heat to 375°, over medium high heat.
Place flour in a medium bowl and roll each ball in flour coating evenly. When oil is ready drop meatball carefully into oil. It should sizzle immediately.
Working in batches add meatballs until golden brown, about 2 minutes. Using a spoon flip and cook other side an additional 2 minutes or until golden brown. They will brown up quickly. Continue cooking until all meatballs are heated through completely; about 10 minutes.
Serve topped with pesto, additional parmesan cheese and basil.
Pesto Instructions:
Purée ingredients until smooth. Season with salt. Thin pesto with water if too thick.
Pasta Instructions:
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten eggs, and mix. Mixture should form a stiff dough.
On a lightly floured surface, knead dough for about 3 to 4 minutes.
Cover dough with plastic wrap and allow to rest for 5-10 min.
Roll out the dough and cut into thin strips
Cook pasta 3-4 minutes in boiling water.