The perfect blend of comfort food and summery produce! These saucy stovetop meatballs pair so perfectly with zucchini and eggplant for a nourishing and filling dinner.

Serve over pasta, or serve with fresh baked bread for dipping! Either way is so incredibly delicious and satisfying. Plus, this dish packs in some great protein, fiber, and vitamins and minerals. So much goodness in one pot!

This dish can easily be made gluten free, too! I made my meatballs using gluten free Italian-style bread crumbs and they turned out so tender and delicious.

The sauce for this dish is a made-from-scratch sauce versus store-bought, yet it is so simple to make. The savory flavor is just unmatched!

This makes for a perfect Sunday night dinner, while also making for great meal prep leftovers for lunch for the week. I cannot wait to hear what you think of this dish! Be sure to let me know if you give this recipe a try! xo

Saucy Meatballs with Zucchini and Eggplant

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dinner

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Description

Saucy stovetop meatballs, zucchini, and eggplant!

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Ingredients

Scale 1x2x3x

For the Meatballs

• 1 lb ground beef
• 1 lb ground pork
• 1 egg
• 1/4 cup fresh parsley, roughly chopped
• 1/2 cup parmesan cheese
• 1/2 cup Italian bread crumbs (gluten free if needed)
• 1/2 cup milk
• 4 cloves of garlic, minced
• 1 + 1/2 tsp sea salt
• 1/2 tsp black pepper

For the sauce and veggies

• 1 tbsp olive oil
• 1 large zucchini, diced
• 2 small eggplants (or 1 large), diced
• 1/3 of an onion, diced
• 2 (18 oz) bottles whole peeled tomatoes
1 (24 oz) bottle strained tomatoes
• 4–5 leaves of fresh basil
• S+p, to taste

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Instructions

1. Mix the meatball ingredients by hand in a large bowl. Roll into 16-18 balls, set aside. Don’t overwork the meatballs, as this can dry them out!
2. Heat a large pot or Dutch oven over medium heat. Sear the meatballs for 2 minutes per side to get them browned. Remove and set aside (don’t worry about cooking them all the way!)
3. Add olive oil, zucchini, eggplant, and onion to the pot. Cook for 4 minutes, stirring occasionally.
4. Meanwhile, crush the whole peeled tomatoes with your hands in a large bowl. Add the tomatoes and tomato sauce to the pot. Season well with salt and pepper. Bring to a simmer.
5. Once simmering, carefully add your meatballs and basil. Reduce heat and allow to simmer for at least 30 minutes, until veggies are tender and meatballs are cooked through.

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