Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Calories 215kcal
Ingredients
- 10 ounces eggplant peeled, diced into 1" pieces
- 2 Tbsp low sodium soy sauce
- 2 tsp olive or vegetable oil
- 1/3 cup yellow onion trimmed, diced 1/4"
- 1 clove garlic peeled and minced
- 1 cup quinoa cooked
- 1 Tbsp nutritional yeast
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup flour all-purpose or gluten-free
- 1/4 tsp 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.
Notes
Nutrition information based on 3 Eggplant Meatballs.
This Coolfood recipe is low carbon certified. Learn more!
Nutrition
Calories: 215kcal | Carbohydrates: 37g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 390mg | Fiber: 6g | Sugar: 3g