Vegan Eggplant Meatballs
If you’re searching for a delicious and satisfying plant-based alternative to traditional meatballs, look no further! These Vegan Eggplant Meatballs are packed with flavor, nutrition, and a delightful texture that will make them a hit at your dinner table. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, these meatballs are sure to impress. With a handful of wholesome ingredients, they are easy to prepare and can be paired with your favorite sauces or served over pasta for a comforting meal. Let’s dive into the details!
What You’ll Love About This Recipe
- Flavorful and hearty, perfect for any pasta dish or sub sandwich.
- Simple ingredients that you likely already have in your pantry.
- Loaded with nutrients from eggplant and oats.
- Customizable with your favorite spices and sauces.
- Great for meal prep and leftovers!
What’s in the Bowl
- 2 medium Eggplants (20 oz) – The star of the show, providing moisture and a unique flavor.
- 1 cup Fine or quick oats – Acts as a binder and adds texture.
- 1 cup Brown rice flour – Gluten-free and helps to hold the meatballs together.
- 2 Tbsp ground flaxseed – Mixed with water to create a flax egg for binding.
- 2 Tbsp dried Marjoram or 1 Tbsp basil + 1 Tbsp oregano – For a burst of herbaceous flavor.
- 1 tsp Garlic powder – Adds a savory depth.
- 2 Tbsp Nutritional yeast (optional) – A cheesy flavor without the dairy.
- 1 tsp Salt – Enhances all the flavors.
- 1 tsp Pepper – Adds a kick of spice.
- Healthy Vegan Marinara Sauce – Perfect pairing for your meatballs.
- Caramelized Carrot Sauce – A sweet and savory option.
- Vegan Mac and Cheese Sauce – Creamy and indulgent.
- Vegan Cashew Alfredo Sauce – Rich and velvety.
Kitchen Gear Checklist
- Large mixing bowl – For combining all your ingredients.
- Food processor – To finely chop the eggplant and mix ingredients smoothly.
- Baking sheet – To bake the meatballs evenly.
- Measuring cups and spoons – For accurate measurements.
- Parchment paper – Optional, for easy cleanup.
Vegan Eggplant Meatballs, Made Easy
Step 1: Prepare the Eggplant
Start by preheating your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving about ½ inch around the edges. Place the eggplant halves on a baking sheet, cut side up, and drizzle with a little olive oil and salt. Roast for about 30 minutes or until tender. Once roasted, scoop the flesh into a bowl and let it cool slightly.
Step 2: Make the Flax Egg
In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 5-10 minutes until it thickens and becomes gel-like.
Step 3: Mix the Ingredients
In the large mixing bowl with the roasted eggplant flesh, add the oats, brown rice flour, flax egg, marjoram (or basil and oregano), garlic powder, nutritional yeast (if using), salt, and pepper. Mix everything together until well combined. You can use your hands for this step to ensure everything is evenly distributed.
Step 4: Form the Meatballs
Using your hands, scoop out a portion of the mixture and roll it into a ball, about the size of a golf ball. Place the meatballs onto the baking sheet lined with parchment paper. Make sure to leave some space between each meatball.
Step 5: Bake the Meatballs
Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through the cooking time. You want them to be golden brown and firm to the touch.
Step 6: Serve and Enjoy
Once baked, remove the meatballs from the oven and let them cool slightly before serving. Pair them with your choice of sauces, such as healthy vegan marinara, caramelized carrot sauce, or even a vegan mac and cheese sauce for a delightful twist!
Make It Fit Your Plan
- Gluten-Free: Ensure that the oats and brown rice flour are certified gluten-free.
- Low-Carb: Serve with a salad or zucchini noodles instead of pasta.
- Extra Protein: Add some cooked lentils or chickpeas to the mixture.
- Spicy Kick: Incorporate crushed red pepper flakes or cayenne pepper into the mixture.
Notes from the Test Kitchen
These Vegan Eggplant Meatballs can be a bit delicate, so handle them gently when transferring to your plate. If you find the mixture too wet, add a bit more brown rice flour until the desired consistency is reached. You can also experiment with different herbs and spices to suit your taste!
Keep-It-Fresh Plan
Store any leftover meatballs in an airtight container in the refrigerator for up to 5 days. They also freeze well! Just place them in a freezer-safe bag or container and enjoy them within 2-3 months. To reheat, bake them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Common Qs About Vegan Eggplant Meatballs
Can I use other vegetables instead of eggplant?
Yes! You can experiment with other vegetables like zucchini or mushrooms, but keep in mind that the flavor and texture may vary. Eggplant gives a unique richness that is hard to replicate.
Can I bake these meatballs instead of frying them?
Absolutely! Baking is a healthier option and yields a great texture. Just follow the baking instructions provided in the recipe.
Are these meatballs kid-friendly?
Definitely! These Vegan Eggplant Meatballs are mild in flavor and can be served with various sauces that kids will love. They’re a great way to sneak in some veggies!
Can I meal prep these meatballs?
Yes, they are perfect for meal prep! Make a big batch on the weekend and freeze them for quick meals during the week.
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Final Thoughts
These Vegan Eggplant Meatballs are not just a meal; they are a celebration of flavors and textures that will leave you feeling satisfied and nourished. Perfect for cozy dinners or meal prepping for the week ahead, they are versatile enough to pair with any sauce or side dish you desire. So grab your apron, gather your ingredients, and get ready to enjoy a delicious plant-based treat that everyone will love! Happy cooking!
Vegan Eggplant Meatballs
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the insides, leaving about ½ inch around the edges. Place the eggplant halves on a baking sheet, cut side up, drizzle with olive oil and salt, and roast for about 30 minutes or until tender. Scoop the flesh into a bowl and let it cool slightly.
- In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 5-10 minutes until it thickens and becomes gel-like.
- In the large mixing bowl with the roasted eggplant flesh, add the oats, brown rice flour, flax egg, marjoram (or basil and oregano), garlic powder, nutritional yeast (if using), salt, and pepper. Mix everything together until well combined.
- Using your hands, scoop out a portion of the mixture and roll it into a ball, about the size of a golf ball. Place the meatballs onto the baking sheet lined with parchment paper, leaving space between each meatball.
- Bake the meatballs in the preheated oven for 25-30 minutes, turning them halfway through the cooking time until they are golden brown and firm to the touch.
- Once baked, remove the meatballs from the oven and let them cool slightly before serving. Pair them with your choice of sauces.
Notes
- These meatballs can be delicate, so handle them gently when serving.
- If the mixture is too wet, add more brown rice flour until the desired consistency is reached.
- Feel free to experiment with different herbs and spices to suit your taste!
