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–+ servings

Vegan No-Meat Meatballs

These all-American classic meatballs, are vegan, made with eggplant, white beans, spices, and breadcrumbs.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Allergens: Nuts, Wheat
  • Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 pound eggplant, unpeeled and cut into 1-inch pieces
  • 1/2 cup water
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup white beans drained and rinsed
  • 1 cup walnuts, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup whole-wheat breadcrumbs or panko, use gluten-free crumbs for a gluten-free option

Equipment

  • Air Fryer, optional

Instructions

  1. Heat the oven to 375 F. and line a baking sheet with parchment paper.

  2. Place 1/2 of a tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant pieces and 1/2 cup water. Season with salt and pepper and cook, stirring occasionally until tender, about 10 to 15 minutes. Transfer cooked eggplant to the bowl of a food processor.

  3. Heat the remaining 1 1/2 tablespoons of olive oil in the skillet add the onion and garlic and cook until translucent, about 3 to 5 minutes. Add the onion mixture to the food processor along with the white beans, walnuts, and parsley and pulse until well combined and chopped, but not pureed.

  4. Transfer mixture to a large bowl and add breadcrumbs, mixing well.

  5. Roll into 12 balls, about 2 inches in diameter, and transfer to the prepared baking sheet and bake for 15 minutes. Flip the balls and bake for another 15 minutes until firm and browned. Place the balls in an air fryer at 350 F for another 7 minutes for crispiness or on the broil setting in the oven for 7 minutes.

  6. Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles, or just by themselves.

Bon appétit!