Eggplant “Meat”balls
This is Mama Miche, and today, in my magic kitchen: Eggplant Meatballs
Eggplant meatballs are a delicious reminder that comfort food doesn’t need to be heavy. Roasting the eggplant first deepens its flavor and gives these meatballs a smoky richness that pairs beautifully with Twice Stolen Spice™, breadcrumbs, and Parmesan (or a vegan substitute if you prefer). The result is a tender, savory bite that’s hearty enough to satisfy any appetite, whether served over pasta, tucked into a warm roll, or enjoyed on its own as a snack. These plant-based meatballs are simple, wholesome, and versatile.
Tools
Large chef knife
Cutting board or mat
Large mixing bowl
Measuring spoon & cups
Air fryer or oven
Ingredients
Makes 8 servings
2 eggplants
2 eggs (note 1)
1/4 cup cottage cheese or ricotta
3 1/2 ounces grated Parmesan cheese (about 100 grams)
1 tablespoon Twice Stolen Spice™
Breadcrumbs
1 tablespoon finely chopped fresh parsley or basil
Directions
Prep Time: 20 minutes Cook Time: 30-40 minutes
Slice in half and slice a crisscross pattern on both halves
Brush with extra virgin olive oil.
Cook the eggplants in the air fryer for about 15 minutes
Take out and cool slightly before scraping into a bowl with the other ingredients
Mix the ingredients, and if the mixture has too much liquid, add breadcrumbs
Form the meatballs, coat them in breadcrumbs
Spray with extra virgin olive oil
Cook in the air fryer for 15 minutes
Serve with marina dipping sauce or in sauce over pasta!
Mange!
Notes
If you don't have eggs or don't eat them, substitute yogurt (1 tablespoon per egg)
I halved the recipe and served 5 people and had leftovers. A medium eggplant yielded 8 balls.
