Roasted Meatball & Eggplant Penne
This is one of those cozy, no-fuss pasta dinners that feels like home. Tender herby meatballs, caramelized roasted eggplant, silky tomato sauce, and penne coated in just enough pasta water to make everything glossy and comforting. The eggplant roasts right alongside the meatballs so all the flavours mingle together in the oven, making the whole dish feel rich and slow cooked with barely any effort.
Roasted Meatball & Eggplant Penne
Ingredients
Meatballs
- 500 g ground beef
- 1 small red onion minced
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup packed fresh parsley chopped
- 1 tbsp oregano
- 1 tbsp dried thyme
- 4 cloves garlic minced
- 1/2 cup grated parmesan
- 1/3 cup milk
- 1 tbsp salt
- Fresh cracked pepper
- 1 tbsp olive oil
Pasta
- 1 large eggplant chopped into bite-sized pieces
- Olive oil
- 500 gr penne pasta
- Tomato sauce of choice homemade or store bought
- A few handfuls fresh spinach chopped
- Parmesan cheese for serving
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, onion, egg, breadcrumbs, parsley, oregano, thyme, garlic, parmesan, salt, pepper, and olive oil. Mix until just combined, being careful not to overmix.
- Scoop about 1 large tablespoon of the mixture and roll into meatballs with your hands. Place them onto the prepared baking sheet.
- Toss the chopped eggplant with olive oil, salt, and pepper, then spread it onto the same baking sheet around the meatballs. Roast everything together for about 30 minutes, or until the meatballs are cooked through and the eggplant is soft and caramelized. The juices from the meatballs soak into the eggplant while roasting and make everything extra flavourful.
- Meanwhile, boil your pasta in salted water until al dente. Reserve a bit of the pasta water before draining.
- Add the tomato sauce to the drained pasta along with a splash of pasta water. Stir until glossy, then mix in the chopped spinach and let it wilt into the sauce.
- Serve the pasta alongside the roasted meatballs and eggplant. Finish with extra parmesan, fresh cracked pepper, and a little flaky salt if desired.
Used in this recipe
