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Eggplant Meatballs
[Vegan]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Eggplant Meatballs [Vegan]

Dairy Free

This is a must make recipe when you need to impress a crowd. These meatless meatballs are a hearty and savory flavor explosion of spice and texture. Plus, they are oil-free and low in fat, they are also packed with protein from the chickpeas and tempeh.

Ingredients You Need for Eggplant Meatballs [Vegan]

1 chia egg (1 tablespoon chia seeds plus 3 tablespoons water)
1 1/3 cups white onion, diced
1 rib celery, diced small (about 1/3 cup, optional)
2 cloves garlic, minced
2 unpeeled eggplant, diced into about 1-inch cubes
1 cup cooked chickpeas, rinsed
1/3 cup parsley, chopped and loosely packed
1/4 cup tempeh bacon
1/4 cup quick oats
1/4 cup chopped fresh basil
1 cup plain bread crumbs
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional)
1/4-1/3 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2-3/4 cups vegetable broth, as needed

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How to Prepare Eggplant Meatballs [Vegan]

Make the chia egg by mixing the chia seeds and water together in a small bowl, and set it aside to thicken for about 15 minutes.
Preheat the oven to 375°F.
Line 2-3 large baking sheets with parchment paper.
Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic, and celery, and cook them until they translucent, about 3-5 minutes.
Transfer the mixture to a large bowl.
In the same pan, add another 1/2 cup of water or broth with the eggplant. Cook it, stirring often, until it is soft. This should take about 10-12 minutes. If needed, cook it in two batches and add more broth to prevent it from burning.
Once cooked, add the eggplant to the large bowl along with the chickpeas, parsley, tempeh, oats, and basil. Mix them until uniform and then place the mixture into a food processor in two batches and pulse until chopped and combined but not puréed. If needed, you can pulse and also mash down with a fork later on in the bowl to prevent a purée consistency.
Place the mixture back into the large bowl and add in the remaining ingredients. Adjust the salt to your tastes, then roll into 30-35 meatballs. Each one should be about 1-inch in diameter.
Transfer them to the prepared baking sheet(s) and bake them until they are firm and browned. This should take about 20-24 minutes.
Serve warm with marinara and pasta.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.