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Meatless balls made with eggplant on top of zucchini noodles on a white plate.
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Eggplant Artichoke Meatless Balls

Course Vegetarian
Cuisine Italian
Keyword eggplant, meatless, vegetarian meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 127kcal
Author Jennifer Pullman

Ingredients

  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1 medium eggplant skin removed and cut into 1 inch cubes.
  • 1/2 cup marinated artichoke quarters diced
  • 1/2 cup vegetable broth
  • 1/2 cup bread crumbs Italian seasoned
  • 1 egg beaten
  • 1/2 cup Parmigiano Regianno Cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Dash of sea salt
  • Dash of black pepper
  • Olive Oil spray
  • 1 jar of tomato sauce

Instructions

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium heat in a large saute pan.
  • Add garlic and cook for 1-2 minutes.
  • Add eggplant and artichokes to saute pan.
  • Pour vegetable broth into pan, cook ingredients until eggplant is soft (about 15 minutes)
  • When eggplant is tender remove from saute pan and place into a medium bowl.
  • Add to eggplant bread crumbs, egg, cheese, oregano, basil, salt, and pepper.
  • Combine ingredients well.
  • Using 1-2 tablespoons of eggplant mixture form balls (about 20).
  • Coat a baking pan with olive oil spray.
  • Place eggplant artichoke balls onto the baking pan.
  • Place balls into oven and brown for 20 minutes.
  • After eggplant artichoke balls are browned remove them from the oven and place into a large saute pan.
  • Pour tomato sauce over eggplant artichoke balls.
  • Heat over medium heat for about 5-10 minutes or until heated through.
  • Serve on pasta or zoodles.

Notes

Sauce: you can use any tomato sauce you wish. I love Bertolli. Any of their tomato sauces would be good choices especially tomato basil, or 5 cheese.
Vegetables: if you don't like eggplant you can use mushrooms. Mushrooms have a similar meaty texture.
Eggs and Cheese: this recipe is considered vegetarian, however not vegan. To make this recipe vegan you would need to use a plant-based egg substitute and plant-based cheese of your choice. I honestly don't use these products, so can not give you suggestions.
Vegetable Broth: you can use either vegetable or chicken broth (but won't be vegetarian). If you have issues with salt intake pleases use low sodium broth.

Nutrition

Serving: 3balls | Calories: 127kcal | Carbohydrates: 30.5g | Protein: 5.7g | Fat: 5.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30.5mg | Sodium: 575mg | Potassium: 0mg | Fiber: 4.6g | Sugar: 6.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg