Revved Up beef meatballs

Revved Up beef meatballs

YIELD: 10 (2 meatball) servings

1 ½ lbs. mushrooms, sliced
1 ½ Tbsps. olive oil
8 oz. eggplant
1 ½ lbs. ground beef, 80/20 fat ratio
1 ¾ cups fresh breadcrumbs
2 eggs, beaten
½ cup shredded Parmesan cheese
⅓ cup fresh parsley, minced
1 Tbsp. crushed garlic
¼ cup onion, finely diced
¾ tsp. kosher salt
¼ tsp. ground black pepper
½ cup carrots, grated
2 cups baby spinach
1 Tbsp. fresh basil, chopped

1.    Saute sliced mushrooms in olive oil until cooked through. Cook until liquid is absorbed. Cool and place in food processor. Pulse and rough chop. Cut eggplant in half and drizzle olive oil over open sides. Bake at 350°F for 12-15 minutes. Let cool; scoop out flesh. Pulse in food processor.
2.    In large bowl, combine beef with minced mushrooms, pureed eggplant and remaining ingredients. Mix well to combine.
3.    Spray baking sheet with nonstick spray. Portion 1 or 2 oz. of meat mixture (1 oz. for sandwiches or soup, 2 oz. for pasta). Roll into ball before placing on sheet. Leave about ½” between each meatball to enable them to brown.
4.    Bake at 400°F for 15-20 minutes or until internal temperature reaches 165°F.

Photo and recipe: Flik ISD

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