Eggplant "Meat" Balls

If I were the only one in my household I would probably eat vegetarian 90% of the time. I absolutely love all vegetables and rarely crave meat or poultry. My husband, on the other hand, feels deprived when he doesn't have meat for dinner. That is why I love when I can serve him a vegetarian dinner that he likes without having him ask, “Where is the meat?”

These eggplant meatballs did the trick! I got this recipe from my mom who is an absolutely incredible cook. I am in awe of the way she can throw things from the fridge together and create a gourmet masterpiece. When I first tasted her eggplant meatballs I knew I was hooked! They are packed with amazing flavor from the meaty eggplant and robust mushrooms and get super crunchy from baking in the oven.  They are perfect served over whole wheat pasta, brown rice, or quinoa. (We had ours over the Harvest Grain Mix from Trader Joe’s).

Eggplant is a super food because it’s loaded with fiber, potassium and vitamin b. All foods that are purple in nature are inherently great for you because of their disease fighting antioxidants. You can feel good about eating these “meatless meatballs” knowing all of the goodness you are putting into your body!

Ingredients:

1 Eggplant- finely chopped

8 Oz. Mushrooms- finely chopped (I used baby portobellos )

1 Yellow Onion- finely chopped

1 Red Bell Pepper- finely chopped

2 cloves garlic- diced

2 Tbsp. Parsley- Finely Chopped

4 eggs

2 Cups Seasoned Whole Wheat Bread Crumbs

2/3 Cup Grated Parmeasan or Pecorino Romano

1 Cup Shredded Mozzerella Cheese (I used part-skim)

Salt and Pepper to Taste

Directions:

1) Preheat oven to 400 degrees

2) Finely chop the eggplant and sprinkle liberally with salt. 

3) Chop mushrooms, onion, red bell pepper, garlic, and parsley

4) Using a paper towel drain excess moisture from the eggplant

5) Add mushrooms, eggplant, onion, pepper, and garlic into a large saute pan coated in olive oil. Cook for 8-10 minutes or until tender

6) Turn off heat and add parsley. Mix to blend.

7) Please mixture in mixing bowl and allow to cool for 10 minutes.

8) When mixture has cooled slightly, stir in cheeses, eggs, and whole wheat bread crumbs

9) Roll the mixture into good size meatballs (Mine made 30)

10) Line 2 baking sheets with heavy duty foil and spray liberally with nonstick cooking spray

11) Place meatballs on prepared baking sheet and cook for 25-30 minutes flipping halfway

12) Serve over pasta or grain then top with tomato sauce and more grated cheese! 

ENJOY :)