Meatballs with Vegetables and Tomato Sauce
- 410 g canned crushed tomatoes (14.5 oz)
- 240 ml olive oil (1.01 cup)
- 200 g eggplant, peeled and diced (7 oz)
- 200 g zucchini, diced (7 oz)
- 120 g yellow onion, finely chopped (¾ cup)
- 4 garlic cloves, minced
- 12 g granulated sugar (1 tbsp)
- 8 g salt (1¾ tsp)
- 1.5 g black pepper (¼ tsp)
- 85 g mozzarella cheese, shredded (¾ cup)
- 175 g red bell pepper, diced (1 cup)
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the diced eggplant, zucchini, red bell pepper, chopped onion, minced garlic, 1.5 g black pepper, and 4 g salt. Toss well and let sit for 10 minutes to draw out moisture.
3. After 10 minutes, squeeze the excess liquid from the vegetable mixture using your hands or a clean kitchen towel.
4. Add the squeezed vegetables to a fresh bowl and mix in the shredded mozzarella and 12 g sugar.
5. In a separate bowl, whisk together the crushed tomatoes and 240 ml olive oil.
6. Pour the tomato mixture into the vegetable bowl and stir until everything is evenly coated.
7. Using damp hands, roll the mixture into balls about 1.5 inches (3.8 cm) in diameter—should make around 18 to 20.
8. Arrange the meatballs on the prepared baking sheet, leaving space between each.
9. Bake for 18 to 20 minutes, flipping halfway, until golden and firm.
10. Serve hot over cooked pasta, spooning extra sauce on top.
- baking sheet
- parchment paper
- oven
- mixing bowls
- wooden spoon
- cheese grater
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