Ingredients
- 2 Tbsp olive oil Divided
- 1 Medium Eggplant Chopped
- 8 Oz Portabello Mushrooms Chopped
- 1 Medium Garlic Clove Finely Chopped
- 1 Tbsp Oregano
- 1/2 Tsp Salt
- 1/2-1 Cup Breadcrumbs
- 1 Jar Favorite Tomato Sauce We like Raos Marinara
Instructions
- Heat one tablespoon olive oil in a large skillet over medium heat. Add the chopped eggplant to pan and cook for 4-5 minutes. Add the mushrooms and continue to cook until the mushrooms are soft. Add the garlic and cook for an additional 2 minutes. Season with oregano and salt.
- Taste the mixture to make sure there is enough salt, then transfer to a blender or food processor. Pulse until the eggplant and the mushroom are finely chopped but still a little chunky. Spoon the mixture into a large bowl and stir in half a cup of breadcrumbs. Check the mixture by scooping a heaping spoonful (about 3 tablespoons) and forming into a ball. If the mixture is tacky and doesn't form a round ball, add more breadcrumbs. The mixture will be sticky, but should still hold the shape of a ball. Form the rest of your meatballs and place on a plate.
- Return the pan to the stove top and add the remaining tablespoon of olive oil. Carefully add your meatballs to the pan and cook until the meatballs are browned turning them frequently to ensure browning on all sides. Add your tomato sauce to the pan and bring to a gentle simmer. Serve meatballs over your favorite pasta, with zoodles, or in a toasted bun. Enjoy!
