Buona Vita


Tuscan Meatball and Roasted Eggplant Risotto

SERVES 4Dinner Meatballs

Tender Arborio rice infused with herbs and mixed with diced roasted eggplant, and topped with Buona Vita Meatballs.


1/2 lb.

Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 lb.

Eggplant, peeled and diced

3 Tbsp.

Olive oil


Onion, small diced

4 cloves

Garlic, minced

1 lb.

Tomato, seeded and chopped

1 tsp.

Thyme leaves, dried

1 tsp.

Black pepper, ground

1 tsp.


2 lbs.

Cooked risotto



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.


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.


Add tomatoes to onions, stirring to combine and allow to cook for 30 seconds, following with the thyme, diced eggplant, Buona Vita Meatballs, black pepper, and salt. Continue to cook until tomatoes have cooked down and mixture is tender, about 10 minutes.


Add tomatoes, eggplant, and Buona Vita Meatballs mixture to risotto, then serve.

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.

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