I used this recipe to use up the remaining kangaroo meat from my kangaroo burger and the extra eggplant. If you don’t have any extra kangaroo meat (I never thought I’d type that particular phrase), feel free to substitute with chicken or turkey.
Author:Olivia Salvatore
Prep Time:8 minutes
Cook Time:30 minutes
Total Time:38 minutes
Ingredients
Scale
Remaining kangaroo burger meat mixture (from the kangaroo burger recipe)
Remaining eggplant (from the eggplant buns)
Cooking spray
To make the sauce, you’ll need:
1 can of tomato paste
2 Tbsp of Balsamic Vinegar
Season to taste with your favorite herbs and spices
Instructions
Prepare the Meatballs
Preheat the oven to 400°F (200°C).
Roll the remaining kangaroo meat mixture into 1-inch meatballs.
Lightly spray a baking dish with cooking spray.
Place the meatballs in the baking dish.
Roll into balls.
Roast the Eggplant
Cut the remaining eggplant into small chunks.
Lightly spray another baking dish with cooking spray.
Place the eggplant chunks in the baking dish and lightly spray the top.
Cut and roast the eggplant.
Cook & Serve
Place both the meatballs and eggplant chunks in the preheated oven.
Roast for 30 minutes.
Remove the meatballs and roasted eggplant from the oven.
Serve as desired. Enjoy!
Fresh from the oven.
Balsamic Tomato Sauce
The balsamic tomato sauce adds serious flavor to this dish. The sweetness of the balsamic vinegar with the acidic tomato paste…need I say more?
In a saucepan, mix tomato paste and balsamic vinegar.
Add water until you reach your preferred consistency (for a thicker sauce, add less water).
Add garlic powder, onion powder, dried basil, Italian seasoning, and red pepper flakes (if using) to taste. Mix well.
Heat the sauce on medium-low until it starts to simmer.
Let it simmer for 5 minutes to allow the flavors to blend.
Place a healthy portion of the eggplant onto a plate, add 4 or 5 of the meatballs, and top with this balsamic tomato sauce. I was able to get a good dinner and a lunch out of this!
