Name: Eggplant and Mushroom Meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 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

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.

Ingredients

Scale

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

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