Eggplant Meatballs

Eggplant Meatballs

Eggplant Meatballs

Recipe by Lucy ChesnaCourse: DinnerDifficulty: Moderate
Servings

24

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

169

kcal
Total time

1

hour 

10

minutes

Eggplant Meatballs is a great way to have meatballs and meatless. Its so good and so soft in texture.

Ingredients

  • 2 Eggplants

  • 1 garlic love, minced

  • 1 cup of bread crumbs, gf bread crumbs, panko or pork rind bread crumbs (if you don’t use any of these then add 4 tablespoons of almond flour)

  • 2 tablespoons shredded parmesan ( to make dairy free and vegan use 3 tablespoons nutritional yeast)

  • 1 egg ( or egg replacement)

  • 1 tsp olive oil or coconut oil

  • 2 tsp Italian seasoning

  • pepper and salt, to taste

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp fresh parsley

Directions

  • skin the eggplant and cut them into small cubes
  • cook in pan with olive oil or coconut oil and mash it till cooked
  • squeeze the access liquid from the eggplant
  • sauté onions and garlic till translucent
  • put the onions, garlic and mashed eggplant together; mix well
  • In a bowl but all the ingredients together and mix well
  • If the mixture is too soft add more bread crumbs, almond flour or nutritional yeast
  • Roll the mixture into 1 inch eggplant meatballs onto a tray and let it get firm in the refrigerator for 15 minutes
  • You can fry them in a pan or preheat the oven 400 and bake for 20-25 minutes. Turn them after 15 minutes.
  • Make your favorite sauce or eat it the way it is

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