Tuscan Meatball and Roasted Eggplant Risotto Tender Arborio rice infused with herbs and mixed with diced roasted eggplant, and topped with Marino Meatballs. Serves: 4
INGREDIENTS: ½ lb. Marino Meatballs, baked at 350° for 15 minutes 1 lb. Eggplant, peeled and diced
1 lb. Tomato, seeded and chopped 1 tsp. Thyme leaves, dried 1 tsp. Black pepper, ground
3 Tbsp. Olive oil
1 tsp. Salt
1 Onion, small diced
2 lbs. Cooked risotto
4 cloves Garlic, minced
DIRECTIONS: 1. Pre-heat oven to 350° degrees. Toss eggplant in 1 Tbsp. olive oil and place on a foil lined sheet tray. Roast for 15-20 minutes, stirring occasionally. 2. When eggplant is nearly finished roasting, begin to sauté onions and garlic in 1 Tbsp. olive oil over medium heat in a wide, high-sided pot. Continue to sauté onions and garlic 5-7 minutes until translucent and fragrant but not browned. 3. Add tomatoes to onions, stirring to combine and allow to cook for 30 seconds, following with the thyme, diced eggplant, Marino Meatballs, black pepper, and salt. Continue to cook until tomatoes have cooked down and mixture is tender, about 10 minutes. 4. Add tomatoes, eggplant, and Marino Meatballs mixture to risotto, then serve.
Marino meaTball Codes ITEM#
DESCRIPTION
PACK
SIZE
4011113
MEATBALL BEEF FC 3-OZ
1
10#
4011221
MEATBALL BEEF FC 1-OZ
1
10#
4011222
MEATBALL BEEF FC 2-OZ
1
10#
4012265
MEATBALL BEEF FC .5-OZ
1
10#
The Last Bite // 24
