Description
Saucy stovetop meatballs, zucchini, and eggplant!
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup parmesan cheese
- 1/4 cup Italian bread crumbs (gluten free if needed)
- Handful of fresh parsley, roughly chopped
- 3–4 cloves of garlic, minced
- 1 + 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
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
Instructions
- 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!
- 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!)
- Add olive oil, zucchini, eggplant, and onion to the pot. Cook for 4 minutes, stirring occasionally.
- 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.
- 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.