Thursday, September 13, 2012

Feta and Eggplant Meatballs

This feta and eggplant meatball recipe is a delicious twist on your average meatball and a great way to use up some end of summer farmer's market produce.  You can make a big batch and freeze the rest for use throughout the week or add them to a pasta or a soup later in the week.  I served them with a kale tahini salad, homemade pita chips, and garlic cumin Greek yogurt.  See after the jump for ingredients and recipe...
  • 1 medium eggplant, finely chopped
  • 1 lb beef minced
  • 1/4 cup parsley, minced
  • 1/4 cup mint, minced
  • 3 garlic cloves, crushed and minced
  • 1/3 cup feta cheese
  • salt and pepper
  • olive oil
  1. Preheat the oven to 350.
  2. Toss the eggplant with olive oil, salt, and pepper and spread on a baking sheet.
  3. Roast for approximately 25 minutes or until golden. Remove and allow to cool.
  4. Mix the eggplant, beef, garlic, feta, mint, parsley, salt, and pepper in a bowl and combine well.
  5. Using a tablespoon, or your hands, roll into meatballs. 
  6. Heat olive oil in a skillet over medium high heat. Saute the meatballs for 4 minutes or until seared and browned.
  7. Finish on a baking sheet in the oven at 350 for another 5 minutes. 
  8. Enjoy!


  1. Mmmm, I know what I'm making soon!

    Love your blog :).

    xo Shay

  2. This is right up my alley!

  3. what a great idea- these look delish :) just pinned!

  4. wow, that plate looks so good! can you post recipes or links to the salad and yogurt, too? thank you!

  5. I think you forgot to mention feta cheese in the actual directions for the recipe....


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