These eggplant meatballs are oil-free, low in fat, and packed with plant-protein! A hearty and savory flavor-explosion perfect to impress a crowd 🙂
Ingredients
- 1 chia egg (1 tablespoon chia seeds + 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 Italian eggplants, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
- 1 cup cooked garbanzo beans (chickpeas)
- 1/3 cup parsley, chopped and loosely packed
- 1/4 cup tempeh bacon (homemade or storebought such as Light Life)*
- 1/4 cup quick oats
- 1/4 cup chopped fresh basil
- 1 cup plain breadcrumbs
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon liquid smoke (optional but recommended)
- 1/4–1/3 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2–3/4 cups vegetable broth, as needed
- To serve
- Spaghetti noodles
- Marinara of choice (or a raw vegan marinara)
Instructions
- Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
- Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet 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 until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.
