Plant-Based Eggplant Balls Recipe

If you’re opting for a vegetarian or vegan lifestyle, you’ll love this recipe for plant-based eggplant meatballs, a delicious dish that comes together effortlessly in less than an hour. Versatile and flavorful, these eggplant balls can be served in a variety of ways: over pasta, over zucchini noodles, in a sub, or as a mouth-watering pizza topping. To create this plant-based masterpiece, we use lots of fresh produce and other healthy ingredients. After forming them, you will sear the eggplant balls in a pan to brown them before finishing them in the oven so that they hold together well.

Wellness coach and recipe developer Miriam Hahn walks us through this recipe and says: “Growing up in an Italian family, spaghetti and meatballs were a weekly dinner. Now that I don’t eat meat, I love homemade plant-based versions that give you the same taste and texture as the real thing, and this ingredient blend and preparation method is perfect.

Read more: 13 unexpected ingredients to enhance lasagna

Gather Ingredients for Plant-Based Eggplant Balls

To make this recipe, start by visiting the produce section and grab a large eggplant, garlic and parsley. “I like to use large globe eggplants, but this recipe will work great with Chinese eggplant. Curly or flat-leaf parsley will also work,” says Hahn.

Next, head to the dry goods area and pick up some ground flaxseed, panko or vegan breadcrumbs, nutritional yeast, and soy sauce. “Ground flaxseed is also known as flax meal and the standard or golden varieties are interchangeable in this recipe,” notes Hahn. Finally, check your pantry for olive oil, Italian seasonings, salt and pepper.

Step 1: Prepare the flax egg

In a small bowl, mix the ground flax seeds with 3 tablespoons of water and let sit for 10 minutes.

Step 2: Add Oil to a Pan

Add 1 tablespoon oil to a large skillet over medium-high heat.

Step 3: Saute the eggplant

Add the eggplant and ¼ cup water to the pan and fry for 8 minutes, stirring frequently.

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Step 4: Add Ingredients to a Food Processor

Add the eggplant to a food processor with the flax mixture, garlic, bread crumbs, parsley, nutritional yeast, soy sauce, Italian seasoning, salt and pepper.

Step 5: Pulse the mixture

Mix until you have a coarse mixture. Don’t overprocess.

Step 6: Form the balls

Roll the mixture into 20 balls.

Step 7: Preheat the oven

Preheat the oven to 375 F.

Step 8: Add Oil to a Non-Stick Pan

Add remaining oil to a nonstick skillet over medium-high heat.

Step 9: Grab the Balls

Add the eggplant balls to the pan and sear all sides for 5 minutes.

Step 10: Cook the eggplant balls

Place the balls on a baking sheet lined with parchment paper and bake for 20 minutes.

Step 11: Serve the eggplant balls

Serve the eggplant meatballs alone or with pasta and sauce.

Can you make these plant-based meatballs in advance?

Plant-based eggplant balls are a great make-ahead option, allowing you to streamline your meal prep without compromising on flavor or texture. After you’ve prepared the mixture and formed the balls, simply refrigerate them until you’re ready to cook. This not only enhances the flavors as the ingredients blend, but is also a convenient solution for busy schedules. When you’re ready to serve, simply return to step 7 for a quick saute in olive oil before putting them in the oven.

The other way to prepare them in advance is to cook them completely and place them in the refrigerator, then reheat them before serving. If you are serving them with sauce, you can simply add them to the pan with your sauce and let them heat through. These make-ahead features make this recipe ideal for dinner parties, get-togethers, or anytime you’re craving a delicious, hassle-free plant-based meal.

What goes well with eggplant balls?

Enhance your dining experience by pairing Plant-Based Eggplant Balls with a range of delicious side dishes. For a classic option, serve them over a bed of al dente pasta with a red sauce, allowing the savory flavors to blend with the texture of the pasta. You can also try placing them on top of zucchini noodles for a lighter, low-carb twist that preserves the satisfying flavor of the dish.

If you’re more in the mood for a sandwich, incorporate the eggplant balls into a sub or use them as a pizza topping to elevate these comfort food classics with a plant-based twist. If you plan to use them on a pizza, you can either shrink them by rolling them or cut them into small pieces.

A fresh salad pairs perfectly with the meatballs. A light zucchini ribbon salad, vegan Caesar, or this green salad with lemon vinaigrette are all plant-based to round out the meal. A side of roasted vegetables also goes well.

Plant-Based Eggplant Balls Recipe

Preparation time: 20 minutes Cooking time: 33 minutes Yield: 6 servingsIngredients

• 1 tablespoon ground flaxseed

• 2 tablespoons olive oil, divided

• 1 cubed eggplant (5 cups)

• 3 cloves of garlic, chopped

• 1 ½ cups vegan panko or breadcrumbs

• ¼ cup chopped parsley

• ¼ cup nutritional yeast

• 1 tablespoon of soy sauce

• 2 tablespoons Italian seasoning

• 1 teaspoon of salt

• ¼ teaspoon pepper

Directions

1. In a small bowl, mix the ground flax seeds with 3 tablespoons of water and let sit for 10 minutes.

2. Add 1 tablespoon oil to a large skillet over medium-high heat.

3. Add the eggplant and ¼ cup water to the pan and fry for 8 minutes, stirring frequently.

4. Add the eggplant to a food processor with the flax mixture, garlic, bread crumbs, parsley, nutritional yeast, soy sauce, Italian seasoning, salt and pepper.

5. Mix until you have a coarse mixture. Don’t overprocess.

6. Roll the mixture into 20 balls.

7. Preheat the oven to 375 F.

8. Add remaining oil to a nonstick skillet over medium-high heat.

9. Add the eggplant balls to the pan and sear all sides for 5 minutes.

10. Place the balls on a baking sheet lined with parchment paper and bake for 20 minutes.

11. Serve the eggplant meatballs alone or with pasta and sauce.

Read the original article on the tasting table.