Mediterranean Meatballs with Baba Ganoush and Quinoa Tabbouleh
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Serves: 4
Ingredients:
Meatballs
1 lb Ground Beef
1 lb Ground Pork
½ cup GF Breadcrumbs
2 Eggs
2 tsp Salt
2 tsp Cumin
1 tsp Coriander
1 handful of Fresh Herbs (any combination of Parsley, Cilantro, and Green Onion will work)
Baba Ganoush
2 Large Eggplants
~ ¼ cup Olive Oil
2 tbsp Garlic Oil
2 tbsp Mayo
½ tsp Cayenne Pepper
¼ cup Lemon Juice
~ 3 tsp Salt (to taste)
Black Pepper (to taste)
Quinoa Tabbouleh
3 cups Quinoa - cooked (1 cup raw + 2 cups Water + 1 tsp Salt)
2 bunches Parsley ~ 1 cup
1 handful Mint ~ 2 tbsp
½ bunch Cilantro (optional) ~ ¼ cup
1 Tomato
½ Cucumber
1 tbsp Garlic Oil
½ tbsp Apple Cider Vinegar OR Lemon Juice
Salt + Pepper to taste
Cook with me!
Instructions
Roast Eggplant. Start by preheating your oven to 400 degrees. Next cut the tops off of your eggplants and then split them lengthwise and score the inside. Place halves face up on a foil lined baking sheet, generously drizzle with olive oil (about a tablespoon per half), salt (about ½ a teaspoon per half), and pepper (optional). Roast, face up, at 400 degrees for 1 hour. (**Save some time by roasting your eggplant ahead of time.)
Cook Quinoa. Combine ¾ cup of quinoa with 1 ½ cups water, and ¾ teaspoon salt in a medium saucepan and bring to a strong simmer over high heat. Once at a simmer, cover, reduce heat to low and simmer for 25 minutes. Remove from heat, and fluff with a fork. Replace lid and let steam for at least 5 more minutes. (**You can also do this ahead of time ;)
Prep/Roll Meatballs. While our eggplant and quinoa are cooking, we’re going to make our meatballs. Add pork and beef in a large mixing bowl with eggs, breadcrumbs, salt, spices, and herbs. Mix well with your hands until thoroughly combined, then roll into golf ball sized meatballs. BE GENTLE. Be sure not to pack your meatballs too tightly when rolling - this will make your meatballs feel dry and tough. Space out your meatballs on a large foil lined baking sheet and set aside.
Make Tabbouleh. While we’re waiting for our eggplant to finish up in the oven, we’re going to mix up our tabbouleh. Start by destemming your mint, and then finely mincing your herbs. Next peel your cucumber, then chop it along with your tomato. I prefer a small dice for this recipe, but any size will work. Add your chopped herbs and tomato to a mixing bowl with your cooked quinoa. Dress with oil and vinegar and toss. Lastly, add cucumber once your quinoa has cooled, then toss again and add salt and pepper to taste.
Bake Meatballs. Once your eggplant is a deep golden brown, set them aside to cool, and replace them with your meatballs. Bake them at 400 degrees for 20 minutes, flipping them once halfway through if desired.
Make Baba Ganoush. Once your eggplant is cool enough to handle, use a large spoon to scrape out the inside of the flesh into a mixing bowl (if using immersion blender) or blender. Add oil, mayonnaise, lemon juice, and ¾ of a teaspoon of salt to eggplant. Blend on high until smooth. Taste and adjust for salt, and add cayenne pepper if using.
Serve. Once your meatballs are golden brown and cooked through, serve them up with a ¼ cup of baba ganoush and as much quinoa tabbouleh as you like.
ENJOY!
Notes: If you are sensitive to nightshades, just skip the tomatoes, and baba ganoush - sorry : / Try serving this dish with Tzatziki or hummus instead ;)
Thank you guys so much for trying this recipe! Find me on instagram and let me know in the comments how you liked it, and most importantly, how you felt afterwards. Don't forget to tag me if you post it, I'd love to see your cooking!!
