FOR THIS RECIPE WE USED: 92% Lean Ground Beef
1 92% Lean Ground Beef
1 large onion, minced
2 cloves garlic, minced
½ bunch parsley, chopped
1/4 cup parmesan
¼ cup pecorino
½ cup almond flour (or bread crumbs)
1 tsp red chili flakes
½ tsp fresh ground black pepper
1 tbsp high heat oil
1 eggplant, cut into 1” cubes
1 zucchini, cut into 1” cubes
1 onion, thinly sliced
2 tbsp olive oil
1 tsp salt
1 -28oz can of whole tomatoes, chopped
8 oz ricotta cheese* optional
Preheat oven to 375 F. Preheat a large, oven safe skillet to medium-high.
Combine all the ingredients for the meatballs into a large bowl. Mix with a spoon or your hands until it comes together. Create 12 meatballs.
Heat 1 tbsp high heat oil in the skillet. Place the meatballs in the skillet and brown on at least two sides. Remove from pan and reserve on plate.
In the same pan, add the eggplant, zucchini, onion, and olive oil. Stir and cook until they start to caramelize, about 6-7 minutes.
Add the salt and stir. Cook for another 5 minutes then add the chopped tomatoes and juices.
Stir and let simmer for 5 minutes.
Add the meatballs back into the skillet. Nestle them into the sauce.
In large dollops, drop the ricotta onto the sauce with the meatballs.
Transfer skillet to preheated oven for 10 minutes, or until the internal temperature of the meatballs reaches at least 145F.
Remove from oven. It will be very hot. Let rest for a few minutes and serve.