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Eggplant and Mushroom Meatballs

4
(1)
  • 25 Serves
  • 15 minutes
  • 35 minutes

This hearty meatless meatball recipe is packed with vegetables and flavour! It’s a great one for when you have leftover mushrooms, eggplant, or tomato cans knocking around while still making a substantial meal.

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Ingredients

25 Serves*
1 medium eggplant, peeled and diced
2 portobello mushrooms, diced
1 egg, beaten
1 1/2 cup breadcrumbs
1/2 cup walnuts, ground
1 tsp dried oregano
1/2 tsp smoked paprika
2 tsp parsley, chopped
1/2 cup parmesan cheese, grated
Tomato sauce:
1/3 cup extra virgin olive oil
5 garlic cloves, minced
400 g canned diced tomatoes
1/2 cup basil leaves, torn
1/2 tsp salt
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat the oven to 200C.
  2. To make the tomato sauce, heat a saucepan over low heat and saute the garlic in olive oil. To prevent it from browning and cooking too quickly, add 2 tablespoons of water. When the water has evaporated, add the diced tomatoes. Let it simmer for 10-15 minutes, then add the basil at the end. Season to taste and take off heat to cool.
  3. On a lined baking tray, arrange the eggplant and mushrooms in a single layer. Drizzle over some olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender. Remove from the oven and let it cool.
  4. Transfer cooled vegetables to a food processor. Pulse until broken down then add the egg, breadcrumbs, walnuts, dried oregano, parsley, paprika, parmesan cheese and pulse for 2-3 minutes until the mixture is well combined. Transfer mix to a large bowl, and rest in the refrigerator for 20-30 minutes to firm up.
  5. When chilled, roll the eggplant mixture into balls. Spray with olive oil, place onto a baking sheet and bake in the oven for 20-25 minutes until golden brown. Pour tomato sauce over eggplant meatballs and put back into the oven.
  6. Serve with pulse pasta and garnish with chopped parsley and grated parmesan cheese.

More about this recipe

Nutrition per serving
Calories 406.33kcal/1700.08kj
Total Fat 25.67g
Carbs 34.59g
Sugars 5.87g
Protein 12.01g
Sodium 680.39mg
Fibre 5.09g

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