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Nutrition Facts
Serving Size 268 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 330 mg 14%
Total Carbohydrate 33 g 11%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 14 g
Vitamin A 180% Iron 20%
Vitamin C 10% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Meatless Spinach and Eggplant Balls in Arrabbiata
Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 h 25 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 medium purple eggplant, cut in half lengthwise
2 Tbsp olive oil
1/4 cup(s) pine nuts
4 Tbsp garlic, minced
1 1/2 cup(s) Progresso Italian Style Bread Crumbs
1/4 cup(s) H-E-B Organics Whole Wheat Flour
1 cup(s) fat free ricotta cheese
4 Oz mushrooms, chopped
2 10 oz. pkg. frozen spinach, thawed & well drained
2 Tbsp Italian seasoning
1 egg, beaten
1 24 oz. jar Arrabbiata sauce
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Instructions

1
Preheat oven to 400°F.
2
Place eggplant on a large rimmed baking sheet, drizzle with olive oil, and bake 15 to 20 minutes, until tender. Set aside to cool slightly.
3
Add pine nuts to a food processor and process until finely ground but not a paste. Transfer to a large bowl.
4
Fold in garlic, breadcrumbs, flour, ricotta, mushrooms, spinach and Italian seasoning. Set aside.
5
Add roasted eggplant to the food processor and pulse until well chopped but there is still some texture (do not completely purée).
6
Add to breadcrumb mixture and mix well.
7
Add egg and combine.
8
Form into 16 meatballs and place on a foil lined sheet pan. Bake 20 minutes or until lightly browned.
9
Meanwhile, heat sauce in a small saucepan.
10
Serve meatballs with a generous amount of sauce.

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