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Mouth-Watering Meatballs.

Spicy Beef Meatballs With Linguine, Eggplant & Baby Zucchini

Serves ~5.


  • 8 oz linguine pasta (I used Trader Joe’s garlic & black pepper linguine)
  • lean ground beef (~1 lb)
  • 1/4 cup yellow corn meal
  • 1/4 cup plain bread crumbs
  • 1 cup fresh basil leaves, finely chopped
  • 2.5 cups store-bought marinara sauce
  • 1 cup canned diced tomatoes
  • 1 medium eggplant, diced
  • 1 cup baby zucchini, sliced
  • 1 egg
  • 2 tbsp olive oil
  • 3 tbsp Sriracha hot sauce
  • garlic salt
  • hot red pepper flakes

In a large mixing bowl, combine the ground beef, basil, egg, Sriracha, garlic salt, corn meal and bread crumbs. Mix well and form into small palm-sized balls and put onto a non-stick baking sheet. Cook the meatballs in a 350 degree oven for about 30 minutes.

While the meatballs are baking, heat 2 tbsp of olive oil in a pan on the stove on medium heat and add the diced eggplant. Cook the eggplant for about 15 minutes, stirring frequently. Add in the zucchini and cook for an additional 10 minutes or so. Season with a dash of garlic salt.

Add your marinara sauce and diced tomatoes into a large pot on the stove and heat.  Add a dash of garlic salt and hot red pepper flakes. After the meatballs are done baking, add them to the sauce and simmer for about 15 minutes.

Cook your pasta as directed and drain all excess water. Plate the pasta and add a spoonful of the eggplant and zucchini and then top with meatballs and sauce.

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