Beef and Eggplant Meatballs

We grow a lot of eggplant in our Rhode Island garden. At the end of the season, what do I do with all those eggplants? I roast them in the oven until soft and scoop out the insides, mash it up, and freeze it in one cup portions. I use it in marinara sauces, lasagnas, meatloaf, meatballs, and even burgers. It blends so nicely with ground beef and gives it a nice moist texture. You wouldn't even know the eggplant is in there. Great way to sneak veggies in without picky kids knowing!  These meatballs are absolutely the best. The eggplant makes them so moist and tender. You can make a batch of these and freeze them. Use them with marinara sauces, a Swedish meatball sauce, brown onion gravy, Korean BBQ sauce- anyway you like to serve meatballs.

Beef and Eggplant Meatballs

1 lb ground beef
1 cup mashed eggplant
1/2 cup dry bread crumbs
1 large egg
1/2 large onion, finely minced
1 large garlic clove, finely minced
1 T minced parsley
1 tsp Worcestershire or soy sauce
1/2 T oregano
1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 350.
2. Beat the egg
3. Add remaining ingredients and mix everything together until evenly distributed.
4. Line 2 baking pans with parchment paper.
5. Shape meatballs into 2 inch balls and place on parchment paper on one of the pans- no need to have space in between.
6. Bake for 15 min then remove from oven and gently turn meatballs over.
7. Bake for another 15 min. Remove from oven and turn meatballs again. This time placing them on the clean parchment paper.
8. Bake for 10-15 more or until nicely browned.

Makes about 16-18 2 inch meatballs. If you prefer smaller meatballs, adjust the oven time accordingly.

These can be served with a variety of sauces and over pasta or noodles.