I’ve been trying to add more plant-based foods to my diet and recently came across a recipe for Eggplant Meatballs by SkinnyTaste (a blog I’m a huge fan of!). I love eggplant and I love meatballs – so perhaps I’d like eggplant “meatballs” too?
Of course, I decided to put my own spin on the recipe as well as make it gluten-free. I have to brag for a second, these “meatballs” turned out so delicious. The balls were firm but moist and the house smelled wonderful too – a mix of garlic and Italian aromas. I found the balls held together well (which surprised me!) and they were full of flavor too!
I topped the meatballs with marinara sauce from Muir Glen (didn’t have time last night to make my own sauce) and served alongside some gluten-free edamame pasta. It was a hearty and delicious meal – you won’t miss the “meat” in your meatballs after eating these vegetarian meatballs!
One other note for any skeptics who can’t stand the thought of a meatless meatball… my husband raved about these “meatballs!” He loved them and encouraged me to add this recipe to our dinner rotation. Yay!
If you’ve ever wondered about the health benefits of eggplant and why you should be adding this wonder vegetable to your diet, please read this article, 27 Science-Based Health Benefits of Eggplant, by Helen Nichols. It’ll make you want to incorporate this purple vegetable in your diet in no time!
Eggplant Meatballs
October 14, 2015
Enjoy this meatless eggplant meatball recipe. It's easy to make, gluten free, and good for you too!
- Prep: 20 mins
- Cook: 25 mins
-
20 mins
25 mins
45 mins
- Yields: 20-24 meatballs
Directions
Preheat oven to 375 degrees F.
Prepare a large baking sheet with cooking spray. Coat well.
Heat large sauce pan with oil over medium high heat.
When hot, add eggplant and 1/4 cup of water. Add dash of salt and pepper and cook for 10-12 minutes, stirring occasionally.
Transfer eggplant to food processor and pulse 4-6 times.
In a large bowl, add eggplant, egg, cheese, bread crumbs, basil and all seasonings (along with additional salt and pepper to taste) and mix well by hand (I used gloves as mixture is wet).
Form balls and place on baking sheet. Depending on the size of your eggplants and how large you like your meatballs, you should get anywhere from 20-24 balls.
Bake in 375 degree oven for 20-25 minutes.
Top with warm marinara sauce and basil garnish (optional) - enjoy!
