Eggplant Meatballs

Name: Eggplant Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece large eggplant; 1.5 cup breadcrumbs; 2 clove garlic cloves; 0.25 cup parm/nutritional yeast; 1 tbsp Italian seasoning; 1 flax egg; 0.5 tsp salt; 0.5 tsp pepper; 1 tbsp olive oil

20 mins prepServes 4

Bringing back one of my favorite recipes: EGGPLANT MEATBALLS 🍝 At a quick glance you could never tell these were made from an eggplant. And taste wise, they’re unreallll 🤤 Plus they only require simple ingredients! That’s why I’ve been making them so often lately. You can also freeze them and defrost them in a pinch which we love for a simple dinner ❤️ Can be made completely vegan too!

4 servings

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Instructions

Preheat oven to 375°F. Dice eggplant into pieces and sauté in a skillet with 1-2 TBS olive oil until soft. Add eggplant to a food processor or blender and blend lightly until puréed but not too much or they won’t hold shape. Add contents to a bowl and mix with the rest of the ingredients just until combined. Form into about 1 TBS sized meatballs and add to a baking sheet with olive oil. Cook for 20-25 minutes until golden brown. Serve with pasta and pasta sauce.

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Eggplant Meatballs

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