These vegan eggplant meatballs are a delicious and healthy alternative to traditional meatballs. They are flavorful, easy to make, and perfect for serving with pasta, in a sub, or as an appetizer.
Ingredients:
1 large eggplant, diced
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup almond flour or gluten free breadcrumbs
1/2 cup ground flaxseeds or chia seeds
1/4 cup nutritional yeast
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley (optional)
Instructions:
Prepare the Eggplant:
Preheat your oven to 400°F (200°C).
Spread the diced eggplant on a baking sheet, drizzle with olive oil, and toss to coat.
Roast in the oven for about 20-25 minutes until tender and slightly browned.
Sauté the Aromatics:
In a skillet, heat a bit of olive oil over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Mix the Ingredients:
In a food processor, combine the roasted eggplant, sautéed onions and garlic, breadcrumbs, ground flaxseeds, nutritional yeast, balsamic
, dried oregano, dried basil, salt, and black pepper.
Pulse until the mixture is well combined and has a meaty texture. Avoid over-processing; it should still have some texture.
Form the Meatballs:
Use your hands to form the mixture into small balls (about 1 to 1.5 inches in diameter).
Place the meatballs on a baking sheet lined with parchment paper.
Bake the Meatballs:
Preheat the oven to 375°F (190°C).
Bake the meatballs for 20-25 minutes until firm and golden brown, flipping halfway through to ensure even cooking.
Serve:
These eggplant meatballs can be served with marinara sauce and pasta, in a sub sandwich, or as a standalone appetizer with a dipping sauce.
Tips:
Customizations: Feel free to add other herbs and spices like thyme, rosemary, or smoked paprika to suit your taste.
Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
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