Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
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Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
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Ingredients
- 10ounces eggplantpeeled, diced into 1″ pieces
- 2Tbsp low sodium soy sauce
- 2tsp olive or vegetable oil
- 1/3cup yellow oniontrimmed, diced 1/4″
- 1clove garlicpeeled and minced
- 1cup quinoacooked
- 1Tbsp nutritional yeast
- 2tsp dried basil
- 1tsp dried oregano
- 1/4cup flourall-purpose or gluten-free
- 1/4tsp kosher salt
Instructions
- Preheat oven to 375 degrees F.
- Combine eggplant, soy sauce and first amount of oil. Toss to coat.
- Bake until fork-tender and soft, 10 to 13 minutes.
- In sauté pan over medium-high heat, heat second amount of oil. Add onion and garlic. Sauté until translucent, 1 to 2 minutes.
- In mixer bowl with paddle attachment, combine eggplant, Quinoa, onion garlic mixture, nutritional yeast, basil and oregano. Mix on low speed until well combined, 3 to 4 minutes. Do not overmix.
- Combine eggplant mixture, flour (we use a gluten-free version) and salt. Fold until well blended.
- On parchment-lined sheet pan(s), portion 12 eggplant meatballs 1″ apart. TIP: Use a #30 scoop (or medium sized scoop).
- Bake, stirring once, until golden brown, 25 to 30 minutes.
- Serve with your favorite marinara sauce.
Recipe Notes
Nutrition information based on 3 Eggplant Meatballs