Ingredients
For the eggplant
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3 tablespoons olive oil
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1 medium yellow onion, finely chopped
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1 eggplant, peeled and finely diced
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1 teaspoon salt
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1/4 teaspoon black pepper
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10 garlic cloves, chopped
For the meat
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1 lb. ground beef, 85/15
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1 egg
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3 garlic cloves, grated
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1 teaspoon salt
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1 teaspoon sweet paprika
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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2 teaspoons lemon juice
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1/4 teaspoon black pepper
For the sauce
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1 24 oz. jar Rao's marinara sauce
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1 cup vegetable broth
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3 tablespoons tomato paste
Directions
Heat the olive oil in a large pan over medium-high heat and add the onion.
- Cook for 2-3 minutes, until the onion begins to soften. Add the eggplant to the pan and cook for 3-5 minutes, until soft.
- Season with salt and pepper, then stir the garlic into the pan. Cook for 1-2 minutes, until aromatic.
- Remove from heat and set aside while you prepare the beef mixture.
- Preheat the air fryer to 430°F.
- Combine the ground beef, egg, lemon juice, grated garlic, and spices in a large bowl.
- Use your hands to mix 1 cup of the cooled onion and eggplant mixture into the beef.
- Roll the meat into balls about 1" in diameter (I use a medium scoop to portion them).
- Place on parchment paper and bake for 10 minutes.
- While the meatballs cook, add the marinara and broth to a blender with the remaining eggplant and onion mixture. Pulse until smooth, then pour into the same pan and place over medium heat. Stir in the tomato paste.
- Remove the meatballs from the air fryer and add to the sauce. Let simmer for 20 minutes or longer, until you're ready to serve. Serve with pasta, rice, or whatever you feel like.
What You'll Need
What You’ll Need
Mixing Bowls
Stainless Steel Pan
Whisk
Blender
Sharp Knife
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