meatless monday || eggplant meatballs + veggie spaghetti

oh, trusty spaghetti + meatballs. such a comfort food. i have seen so many eggplants around the farmer’s market on weekends that i decided to try using eggplant, spinach + other plant based ingredients to bake delicious “meat”balls paired with spiralized zucchini + yellow squash spaghetti.eggplant meatballs kaleinitingredients:

1 large ripe eggplant

1 medium onion (chopped)

1 cup parsley (chopped)

3 cloves of garlic (minced)

1 1/2 cups of spinach (chopped)

1 cup of white beans (1 can rinsed + drained)

1 tbsp. of olive oil

1 cup panko bread crumbs (any breadcrumbs, or gf breadcrumbs work)

1 tsp. himalayan sea salt

1 tsp. red pepper flakes (optional)

1 tsp. italian seasoning or oregano (optional)

recipe makes approx. 12 “meat”balls.


for the meatballs:

preheat oven to 375 degrees.

using coconut oil spray/natural cooking spray, prep a large baking sheet.

first chop eggplant into small 1″-2″ pieces + sauté in olive oil until soft.

place eggplant in food processor. next, sauté the chopped garlic cloves, spinach + onion in olive oil until fragrant.

add these ingredients to food processor.

add beans + parsley, then blend. make sure the ingredients are diced/well combined, but not completely pureed.

transfer to a large bowl, then mix in panko crumbs, salt, red pepper + other seasonings into the mixture.

roll into 2 inch balls. place on the baking sheet + bake until golden brown, about 35-45 minutes.


for the vegg-etti:

as the meatballs are baking, spiralize 1-2 zucchini + 1-2 yellow squash into thin “noodles”.

sauté for a minute or two to soften, or enjoy raw. season with garlic salt, ground black pepper, etc.


when the meatballs are finished, heat with your favorite marinara sauce + top the veggie spaghetti. yum!

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