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Eggplant, often heralded as one of the most versatile ingredients in the culinary world, has captured the hearts of home cooks and professional chefs alike. Its unique texture and ability to absorb flavors make it a fantastic base for a wide range of dishes. Among the many creative uses for eggplant, one standout recipe is eggplant meatballs, which serve as a delightful and health-conscious alternative to traditional meatballs. These plant-based morsels can bring a satisfying and hearty element to any meal, especially when paired with a bold sauce, such as the spicy Hatch sauce, which adds an irresistible kick.

Eggplant Meatballs in Hatch Sauce

Discover the delicious world of plant-based cooking with eggplant meatballs in spicy Hatch sauce. This recipe transforms the versatile eggplant into hearty meatballs that are not only nutritious but packed with flavor. The combination of roasted eggplant, panko breadcrumbs, and fresh herbs creates a satisfying texture, while the spicy Hatch sauce adds a bold kick. Perfect for a family meal or meal prep, this dish is a tasty way to embrace healthier eating habits. Enjoy a satisfying meal that caters to various dietary preferences!
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Ingredients
  

For the Eggplant Meatballs:

1 large eggplant (approximately 1 lb), diced into small cubes

1 cup panko breadcrumbs (for extra crunch)

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1 large egg, lightly beaten

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional, for added spice)

For the Hatch Sauce:

4-5 roasted Hatch green chiles, peeled and roughly chopped (substitute with canned if fresh aren't available)

1 can (14 oz) crushed tomatoes

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnishing

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzling with olive oil. Roast in the oven for about 25-30 minutes, or until the eggplant is soft and slightly caramelized. Remove from the oven and allow to cool slightly.

    Make the Meatball Mixture: In a large mixing bowl, combine the roasted eggplant, panko breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, beaten egg, salt, black pepper, dried oregano, and crushed red pepper flakes. Mix thoroughly until all ingredients are well incorporated and the mixture holds together. If the mixture seems too wet, gradually add more breadcrumbs until the desired consistency is reached.

      Shape the Meatballs: Lightly wet your hands to prevent sticking, and shape the mixture into tablespoon-sized balls. Place each meatball on a parchment-lined baking sheet, ensuring they are spaced evenly apart.

        Bake the Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes. Turn them halfway through cooking to ensure they brown evenly, aiming for a golden brown exterior.

          Prepare the Hatch Sauce: While the meatballs are baking, heat olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, sautéing them until they become translucent and fragrant. Incorporate the chopped roasted Hatch chiles, crushed tomatoes, ground cumin, smoked paprika, salt, and pepper. Bring to a gentle simmer and let the sauce cook for about 15 minutes, allowing the flavors to meld beautifully.

            Combine and Serve: Once the meatballs are fully cooked, carefully transfer them into the warm Hatch sauce. Let the mixture simmer for an additional 5 minutes, enabling the meatballs to soak up the savory sauce.

              Garnish and Enjoy: Serve the delicious eggplant meatballs hot, garnished with freshly chopped cilantro. This dish pairs wonderfully with your choice of pasta, rice, or a refreshing salad.

                Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

                  Presentation Tips: Consider serving the meatballs in a vibrant bowl, topped with a sprinkle of extra Parmesan and cilantro for a pop of color and flavor.