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Gluten Free Eggplant Meatball Recipe

October 14, 2015 By Jenny

Gluten Free Eggplant Meatball Recipe
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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!

Eggplant Meatballs Recipe

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!Gluten Free Eggplant Meatballs Recipe

 

Eggplant Meatballs Recipe
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Eggplant Meatballs Recipe

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

Ingredients

2 medium-sized eggplants, diced into 1-in pieces

1 tablespoon olive oil

1/4 cup water

Salt and Pepper

2 garlic cloves

1 + 1/2 cup of plain gluten free breadcrumbs (I used panko breadcrumbs)

1 tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon dried parsley

1/2 teaspoon dried rosemary

1 large egg, beaten

1 cup shredded part-skim mozzarella cheese

Fresh basil to garnish (optional)

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!

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Filed Under: Gluten Free Dinners, Gluten Free Vegetable Dishes Tagged With: Gluten Free Dinner recipes, Gluten free vegetables

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Meet Jenny @ Good For You Gluten Free

Meet Jenny @ Good For You Gluten Free
I'm gluten-free and have celiac disease. I'm fueled by green juices and GF cookies. I'm a nutrition coach and I teach gluten-free cooking classes.
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