Paleo Meatballs with Eggplant

I’m a really, really lazy paleo cook.

I know that I’m supposed to get excited about zoodles and cauliflower rice. But while I didn’t mind it when Little Sister was here and she did all the work (hey, I’m nothing if not honest), I really can’t reconcile the effort it takes to spiralize zucchini with the fact that it’s really just a plate of zucchini. It’s not gonna cut it. Effort-wise.

It also probably helps that in the months that I’ve been, for all intents and purposes, following a predominantly paleo diet, I can’t say that I’ve missed pasta or rice all that much (especially not rice – just not really my thing).

As for pasta, the thing I miss most isn’t really the pasta itself; it’s the sauces. Specifically meatballs and tomato sauce. But instead of making this sauce a topping for zoodles, I decided to depart completely from expectations and do something new.

Eggplant gets a bad rep: it tends to soak up oil like a sponge, making it greasy, and it’s often bitter. I choose smaller eggplants, which are milder in flavor, and I use minimal fat and a cast-iron skillet to get them nice and brown without too much excess fat. The slightly sweet flavor of the eggplant is a nice match for this tomato sauce, which The Country Boy calls “the best tomato sauce ever.”

Probably because it has beef in it.

Paleo Meatballs with Eggplant (serves 2)

350 grams ground lean beef
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon bacon grease

1 onion, chopped
2 tablespoons tomato paste
1 32-ounce can whole, peeled tomatoes

1 teaspoon bacon grease
3 smallish eggplants, diced

salt

red pepper flakes or Parmesan cheese (the not-paleo choice for anyone not-paleo in your house), for serving (optional)

Combine the beef, egg, garlic, and onion in a bowl. Season with a pinch of salt. Form 8-10 meatballs.

Heat the bacon grease in a Dutch oven over medium-high heat. Brown the meatballs on all sides, then remove with a slotted spoon and set aside.

Add the onion and season with a pinch of salt. Cook until soft and lightly browned, about 10 minutes. Add the tomato paste and fry 1 minute, then add the tomatoes. Simmer 20 minutes.

Purée the sauce with an immersion blender, and add the meatballs. Simmer for about 20 minutes.

Meanwhile, prepare the eggplant. Heat the bacon grease in a skillet, and add the diced eggplant. Cook, stirring occasionally, until golden brown. Season with salt near the end of cooking.

When ready to serve, divide the eggplant in bowls, and spoon 4-5 meatballs and a spoonful of sauce over the top. Serve garnished with chile flakes or Parmesan.