Eggplant and Mushroom Meatballs

Eggplant and Mushroom Meatballs: A Hearty Vegan Delight

Are you in search of a hearty, delicious meatball that skips the meat but none of the flavor? Look no further! My Eggplant and Mushroom Meatballs are just the ticket for a comforting, savory meal that everyone—vegans and meat-eaters alike—will love. Here’s how to whip up these delightful bites:

Ingredients:

• 1 medium-sized eggplant, peeled and diced (about 2 cups)
• 1 pint baby Bella mushrooms, chopped
• 2 tablespoons olive oil
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt
• ¾ cup cashews, pulsed in a food processor or crushed
• ½ cup shredded parmesan cheese (use vegan parmesan to keep it plant-based)
• 1 cup breadcrumbs
• 1 large egg, lightly whisked (substitute with a flax egg for a vegan version)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (ensure it’s vegan, as some brands contain anchovies)
• 2 cloves garlic, minced
• 1.5 tablespoons Italian seasoning

Directions:

1. Roast the Veggies:

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper for easy cleanup.
• Mix the diced eggplant with 1 tablespoon of olive oil, half the salt, and half the black pepper. Spread it out on half of the baking sheet.
• Toss the chopped mushrooms with the remaining olive oil, Italian seasoning, and the rest of the pepper. Arrange them on the other half of the baking sheet.
• Roast in the preheated oven for 12-15 minutes until tender and slightly golden.

2. Make the Meatless Meatball Mixture:

• Let the roasted veggies cool a bit, then pulse them in a food processor until minced but not puréed.
• Transfer the minced veggies to a large mixing bowl. Add the crushed cashews, parmesan, breadcrumbs, egg, tomato paste, Worcestershire sauce, minced garlic, and the remaining salt. Mix everything well until combined.
• Chill the mixture in the refrigerator for about 15 minutes to firm up, which makes the forming of meatballs easier.

3. Form and Bake the Meatballs:

• Reduce the oven temperature to 400°F (200°C).
• Shape the mixture into 15-20 balls, each about the size of a golf ball.
• Place the meatballs on a parchment-lined baking sheet and bake for 20-25 minutes, until they are firm and golden brown.

4. Serve:

• Warm up some tomato sauce in a saucepan.
• Add the baked meatballs to the sauce, and simmer for 1-2 minutes.
• Serve hot, garnished with fresh basil leaves and a sprinkle of parmesan cheese.

Nutritional Info:

• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 70 minutes
• Calories: 350 kcal per serving
• Servings: 4

These Eggplant and Mushroom Meatballs are a fantastic way to enjoy a classic comfort food dish in a new, plant-forward way. Whether you’re fully vegan or just looking to incorporate more plant-based meals into your diet, these meatballs offer a satisfying blend of flavors and textures that mimic the classic meatball experience. Enjoy them over spaghetti, on a sub, or as a tasty appetizer. Bon appétit!

Eggplant and Mushroom Meatballs

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• Author: Dulcia
• Total Time: 70 minutes
• Yield: 4 1x

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Description

Delight your palate with these rustic Eggplant and Mushroom Meatballs, a vegetarian twist on the classic dish. Packed with the earthy flavors of baby Bella mushrooms and the hearty texture of eggplant, these meatballs are a perfect blend of taste and nutrition. Enhanced with a mix of parmesan, breadcrumbs, and a hint of Italian seasoning, they are ideal for those seeking a satisfying meat-free meal.

This recipe not only caters to vegetarians but also to anyone looking to add more vegetables to their diet. The combination of roasted eggplant and mushrooms provides a meaty texture while being completely plant-based. These meatballs are excellent served over a bed of fresh pasta or nestled in a warm sub roll, topped with your favorite tomato sauce and a sprinkle of fresh basil for an authentic Italian touch. They promise to be a delightful addition to your culinary repertoire, perfect for any occasion from a simple family dinner to a more formal gathering.

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Ingredients

Scale 1x2x3x

1 medium-size eggplant, peeled and diced (about 2 cups)
1-pint baby Bella mushrooms, chopped
2 tablespoons olive oil
¼ teaspoon black pepper
1 teaspoon kosher salt
¾ cup cashews, pulsed in a food processor or crushed
½ cup shredded parmesan cheese
1 cup breadcrumbs
1 large egg, lightly whisked
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cloves of garlic, minced
1.5 tablespoons Italian seasoning

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Instructions

Roast the Veggies: Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper; spread on half the baking sheet. Toss mushrooms with remaining olive oil, Italian seasoning, and pepper; spread on the other half. Bake for 12-15 minutes.
Make the Meatless Meatball Mixture: After cooling, pulse veggies in a food processor until minced. Transfer to a bowl, add remaining ingredients, and mix well. Chill for 15 minutes.
Form and Bake the Meatballs: Reduce oven to 400°F. Form the mixture into 15-20 balls and bake for 20-25 minutes until golden.
Serve: Heat tomato sauce, add meatballs, simmer for 1-2 minutes, then serve with fresh basil and parmesan.

• Prep Time: 30 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 350 kcal