Description
Dive into the rich flavors of our Savory Eggplant Meatball Delight, where the humble eggplant is transformed into succulent meatballs that are both satisfying and nutritious. Perfect for those seeking a meatless meal option without sacrificing taste or texture.
Ingredients
1 medium-size eggplant, peeled and diced (about 2 cups)
1-pint baby Bella mushrooms, chopped
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon kosher salt
3/4 cup cashews, pulsed in a food processor or crushed
1/2 cup shredded parmesan cheese
1 cup breadcrumbs
1 large egg, lightly whisked
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1.5 tablespoons Italian seasoning
For Serving:
2 cups of your favorite tomato sauce
Fresh chopped basil or parsley
Shredded parmesan cheese
Instructions
Roast the Veggies: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl, toss diced eggplant with 1 tbsp olive oil, salt, and pepper. Spread on half the baking sheet. Toss mushrooms with 1 tbsp olive oil, Italian seasoning, and pepper, and spread on the other half. Bake for 12-15 minutes.
Meatless Meatball Mixture: Let veggies cool slightly, then pulse in a food processor until minced. Transfer to a bowl, add remaining ingredients, and mix well.
Form and Bake Meatballs: Reduce oven to 400°F. Form mixture into balls and bake on a lined sheet for 20-25 minutes until golden.
Serve: Warm tomato sauce, add meatballs, simmer for 1-2 minutes, and serve topped with basil and parmesan.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350