Cloudy with a chance of…Eggplant Meatballs! You guys, these are incredible. Completely plant-based and can be made gluten free! Instead of using breadcrumbs (found in typical versions of this recipe), I subbed homemade croutons! Sounds different, but it worked just as well 🙂
Serve these in a fresh marinara sauce over pasta or enjoy as is!! I enjoyed mine baked to perfection with a side of zucchini noodles and Trader Joe’s marinara sauce, topped with Violife Foods vegan parmesan and parsley.
P.S. you’re going to want to double this one…or triple! 😍😍
Ingredients:
1 medium eggplant
1 garlic clove, peeled
1 shallot, minced
1/2 tsp dried oregano
1/4 tsp fresh parsley
1 tbsp olive oil (sub avocado oil)
3/4 cup my homemade croutons – (sub any breadcrumbs)
ground pepper + salt to taste
Instructions:
1. Preheat oven to 375 F. Dice eggplant and add to a bowl with the garlic and shallots. Season with salt and pepper, toss in your oil of choice. Transfer everything to a baking sheet and roast for 30-40 minutes.
2. In a food processor combine eggplant mixture with 1/2 cup croutons (or breadcrumbs) and the remainder of the spices. Pulse until combined then add the other 1/4 cup. Don’t over mix!
3. Form into small balls. Recipe makes 6-8 depending on the size you make them! Bake for 30 minutes and rotate halfway through.
4. Serve with your favorite pasta sauce, cheese, pasta, or enjoy as is!
