My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Looking for a healthy vegan Italian meal? Try this Hearty Eggplant “Meatballs” with Raw Marinara Sauce that burst with flavor!
Eggplant what?! I must be honest, I was a little hesitant to call them “meatballs” because there is NO meat in them. But calling them Eggplant Balls didn’t sound right either…So they’re Eggplant Meatless Meatballs for now 😉
Eggplant is a perfect ingredient to make meatballs because of several reasons. First reason is its texture. Raw eggplant has a firm inner texture that, once properly cooked, transforms into a soft and flavor rich dish. Second reason is because eggplant is like a sponge – it absorbs the liquid and all spices you add to it developing depth of flavor. Thirdly, using eggplants in a meatball is a healthier alternative than pan frying it in oil. If you’ve cooked with eggplant, you know how much it LOVES liquid. With this recipe, the mixture is baked, hence, limiting the unhealthy side of making the eggplant. Couldn’t get better than that…
These Eggplant Meatballs are so flavorful that I end up eating the mixture as I shape them into meatballs. They’re seriously that good! I’ve also tried them as an appetizer when I brought them to a friend’s dinner party. I neatly assembled them on a toothpick and brought my favorite easy vegan tzatziki sauce for dipping. Yum and yum!
For this recipe, I went for Italian style and paired these Eggplant Meatballs with Raw Marinara Sauce and made zucchini noodles to go with it. I like how the raw marinara turned out – everything is so fresh and flavorful! Especially, the basil. Raw uncooked basil with tomato forms such a classic, aromatic flavor. This Raw Marinara Sauce adds freshness and compliments the rich and hearty eggplant flavor.
I particularly love this recipe because it makes a lot of meatballs, about 20 to 22. And if you’re really feeling it then double the recipe and freeze the rest! They make perfect quick dinner reheat meals. No need to buy pre-packaged frozen vegan meatballs from the store when you can make your own knowing every single ingredient! Plus, they will have all the love you put in it which you can’t buy anywhere else!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
- 2 medium eggplants or 1 large
- 1/2 red onion chopped
- 2 garlic cloves chopped
- 1/2 cup fresh parsley chopped
- 3/4 tsp salt
- 1/2 cup oat flour (ground oats)
- 1 tomato on the vine
- 2 tbsp tomato paste
- handful of fresh basil leaves
- 1 tbsp olive oil
- 1 tsp lemon juice
- salt and pepper to taste
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Preheat oven to 400 degrees.
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Sauté chopped eggplants in a pot with 1 tsp oil on a medium heat. After 2 mins of sautéing, add 1/4 cup of water and continue to cook until eggplant is soft. Transfer to a dish and let cool.
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Sauté onions and garlic in the same pot until soft. Transfer to a dish and let cool for 5 mins.
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Add eggplants, onions and garlic together with the rest of ingredients to a food processor/blender and blend everything. You may have to blend in two batches depending on the size of your blender.
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Scoop 1 ½ tsp of the mixture to form meatballs. If meatballs are too sticky and are not forming properly, add 1 tbsp of oat flour to the mixture at a time. The mixture shouldn't be hard, it should be soft and your meatballs will be on the softer side.
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Place the meatballs on the baking sheet and bake for 30 mins. Meatballs will be firm on the outside and a bit soft on the inside. They will harden as they cool.
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To make the raw marinara sauce, mix all ingredients in the blender adjusting salt and pepper to taste.
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Serve over over zucchini pasta topped with raw marinara sauce.
Nutritional Information: 1 meatball Calories: 25 Fat: 1.4 g Saturated fat: 0.2 g Carbohydrates: 3.3 g Dietary Fiber: 1.9 g Sugar: 1.6 g Sodium: 79 mg Protein: 0.6 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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