Baked Eggplant Meatballs with Gremolata

13 Ingredients

Number of servings

4

1 medium eggplant, cut into 1cm cubes
500grams Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup panko breadcrumbs
25grams parmesan, finely grated
1 free range egg, lightly beaten
2teaspoons dried Italian herbs
500grams tomato pasta sauce
50grams Danish feta, crumbled
1/2 bunch continental parsley, leaves picked, chopped
1/2 lemon, zested
4 slices sourdough bread, toasted
1tablespoons extra virgin olive oil

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Serve up succulent baked eggplant meatballs in a tomato-based sauce with feta and gremolata for a delicious, budget-friendly meal.

Method

Step 1 of 4

Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl. Set aside to cool for 10 minutes.

Step 2 of 4

Preheat oven to 220°C/200°C fan-forced. Add mince, olives, breadcrumbs, parmesan, egg and dried herbs to bowl. Stir until well combined. Using 1/4 cup mixture at a time, shape mixture into 12 balls.

Step 3 of 4

Place balls in ovenproof frying pan. Spray with oil. Bake for 10 minutes or until golden. Add sauce to pan and top with feta. Bake for 15 minutes or until meatballs are cooked through and sauce is bubbling.

Step 4 of 4

Combine parsley and lemon zest in a small bowl. Season. Sprinkle over meatballs. Serve with bread.