I have a confession. You may remember my boast of my meatless meatballs being better than yours…well at the time of the boast I hadn’t actually made meatless meatballs. This past weekend I decided to make good on that boast and I did not disappoint.
Let me start by saying there are countless ways to make meatless meatballs. Of course there are a variety of “meats” to use and then there are countless preparation methods. I choose to use eggplant as my “meat.” I could not be more pleased with the result. So here’s what I did. I washed and peeled my eggplant. Then I cubed it and cooked in a pan with olive oil.
I waited for the “meat” to soften before removing from my pan and running the knife over it again. (You may want to use a food processor. I prefer to play with sharp objects.) Next I made a blend of seasonings. Use your favorites. I kept it simple with sea salt, black pepper, onion powder, garlic powder, and italian seasoning.
Now here’s the fun part. I mixed everything in a bowl (I used egg beaters as my binder) and formed my meat balls. I browned them in a pan and finished them in the oven with my favorite sauce and cheese.
Now doesn’t that look tasty 🙂