I knew I would be making spaghetti soon. Instead of chopping up a bunch of vegetables and mixing them in, I wanted to be a little creative but still make the meal appealing.
Eggplant Squash “Meatballs”
1 medium eggplant finely chopped
3 medium yellow squash finely chopped
4 whole mushrooms finely chopped
3 garlic cloves finely chopped
1/2 small onion finely chopped
1/4 cup fesh basil roughly chopped
1 tbs oregano
1 tsp pepper
1/2 tsp sea salt
Mix all ingredients together in a bowl. Cover in a plastic wrap and let it refrigerate for at least one hour (I made mine the day before and let it refrigerate overnight).
Preheat oven to 350. Form the mixture into balls about 1 1/2 inch in size.?I noticed the mixture was a bit juicy so I did squeeze each ball before I completely formed them.?
Place into a glass baking dish. Bake for 25-30 minutes. Place on top of your pasta and enjoy!
The texture and consistency were just like regular meatballs. I am going to play around with the seasonings and make some he8althy tacos! If you try this keep me posted!