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To achieve the ideal consistency for your eggplant meatballs, it’s important to combine your ingredients effectively. Start by finely chopping your cooked eggplant and placing it in a large mixing bowl. Add in your breadcrumbs, Parmesan cheese (if using), chopped fresh herbs, and spices. Mixing these dry ingredients with the chopped eggplant will help distribute flavors evenly.

Eggplant Meatballs in Hatch Sauce

Discover the innovative and delicious world of eggplant meatballs with a spicy Hatch sauce that will amaze both vegetarians and meat lovers alike. This recipe transforms the often misunderstood eggplant into savory meatballs that are packed with flavor and nutrition. Roasted to perfection and combined with a zesty sauce made from Hatch chiles, this dish is a culinary journey worth taking. Follow our simple step-by-step guide to create a standout meal that's perfect for any occasion. Enjoy easy preparation tips and delicious serving suggestions to elevate your dining experience!
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Ingredients
  

For the Eggplant Meatballs:

1 large eggplant (about 1 lb), diced

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 egg, lightly beaten

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

1/2 tsp crushed red pepper flakes (optional for heat)

For the Hatch Sauce:

4-5 roasted Hatch green chiles, peeled and chopped (use canned if fresh isn't available)

1 can (14 oz) crushed tomatoes

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Place the diced eggplant on a baking sheet, drizzled with olive oil, and roast for 25-30 minutes until soft and slightly caramelized. Allow to cool slightly.

    Make Meatball Mixture: In a large mixing bowl, combine the roasted eggplant with breadcrumbs, Parmesan cheese, parsley, minced garlic, beaten egg, salt, pepper, oregano, and red pepper flakes. Mix until well combined and a workable mixture forms. If it's too wet, add more breadcrumbs.

      Shape the Meatballs: Wet your hands slightly to prevent sticking, and form tablespoon-sized balls from the mixture. Place them on a parchment-lined baking sheet.

        Bake the Meatballs: Bake meatballs in the preheated oven for 20-25 minutes, turning halfway through until golden brown.

          Prepare the Hatch Sauce: In a medium saucepan, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Stir in the roasted Hatch chiles, crushed tomatoes, cumin, smoked paprika, salt, and pepper. Let the sauce simmer for 15 minutes, allowing flavors to meld.

            Combine and Serve: Once the meatballs are cooked, gently add them to the Hatch sauce. Simmer for an additional 5 minutes, letting them soak up the flavors.

              Garnish and Enjoy: Serve the eggplant meatballs hot, garnished with fresh cilantro. This dish pairs wonderfully with pasta, rice, or a fresh salad.

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