Eggplant Walnut Meatballs

Looking to cut out some meat from your diet? Why not try something that will be sure to please your whole family? Meatballs!

I've never been a big fan of greasy meatballs, and I never succeeded in frying them or baking them evenly - mine always turned out looking like flying saucers. And you have to admit it's a bit barbaric to touch all that meat with your hand and form the little balls. What about the giant meatballs? Are you a fan?

Basically what I did with this recipe is add 1 C ground walnuts to my already delicious eggplant balls. The nuts added body, texture, flavor, and protein.

Tracy's Eggplant Walnut Meatballs

1 ½ pound of firm, small, peeled eggplants, cut into 1 inch cubes

2 cloves garlic, peeled

2 T olive oil

½  t salt

½ C fresh parsley

1/3 C fresh basil

1 C panko bread crumbs

2/3 C vegan parmesan cheese(recipe below)

2 eggs (I used 2 flax eggs)

1 C walnuts

Roast the eggplant cubes and garlic cloves in the oil and salt.  (Foil covered baking sheet, 350 degrees, 30 minutes.) When cool, transfer to a food processor and process till chunky. Remove to a large mixing bowl. Next, grind the walnuts, parsley, and basil in the food processor until chunky. Add to the eggplant bowl. Add in the remaining ingredients and mix well with a wooden spoon. Form small balls with wet hands and bake on a parchment lined sheet at 375 for about 25-35 minutes. 

These freeze very well, so make plenty! They reheat well by lightly frying them just before serving. I do not recommend mixing them in the sauce - they retain their delicate shape and taste better if you simply serve them atop your pasta and sauce. 

Best Vegan Parmesan

¼ C nutritional yeast      

1 C raw cashews              

1 t salt

Here’s what you do:

Process in a high speed blender until a powder is produced. Store in an air-tight container in the fridge.