Eggplant Meatballs with Marinara Sauce | No eggs
These vegan eggplant meatballs with tomato sauce can be served as a vegan main course. Vegan (or vegetarian) meatballs are one of my favorite preparations because they can be prepared in a thousand ways and according to each person's taste. For example, I also really like these lentil meatballs with sauce, or these vegan chickpea and carrot meatballs or these tofu and chickpea meatballs.
Why you'll love these stewed eggplant meatballs.
- Simples: these baked eggplant meatballs with marinara sauce are simple to make and require only a few easy steps that I explain below (with photos)
- No eggs: These meatballs are vegan and therefore contain no eggs or other cheeses such as cottage cheese.
- Prepare them first: you can prepare the eggplant meatballs in advance and cook them only once you need them. The meatballs stay good for up to 2 days if stored in an airtight container inside the refrigerator.
- Also gluten-free: these italian-style eggplant meatballs can also be made gluten-free. The only ingredient you will need to replace is the breadcrumbs with gluten-free breadcrumbs, which you can easily find at the supermarket.
Here are all the ingredients you'll need
Ingredients for the meatballs:
- 1 big eggplant
- 1/2 leek stalk
- 100 g breadcrumbs (+ some breadcrumbs to coat the meatballs)
- 2 Tbsp. chickpea flour
- 2-3 sun-dried tomatoes in oil
- q.b extra virgin olive oil
- Salt & pepper to taste
- 1 sprig of parsley (optional)
- 1 clumps of dill (optional)
Ingredients for the sauce:
- 350 g tomato paste
- 1 Tablespoon extra virgin olive oil
- 1/2 white onion
- 1 tsp tomato paste
- 1 clove garlic (optional)
- Salt & pepper to taste
Preparation (step-by-step)
Instructions for making meatballs
1. Cut the eggplant into cubes and the leek and thin strips.
2. Sauté the eggplant and leek in a nonstick skillet with a little oil for 10 minutes or until the eggplant is wilted.
3. Turn on the oven to 220°C fan function.
4. Place the sautéed eggplant and leek in a blender with all other ingredients and blend until smooth.
5. Shape the patties with wet hands so the dough does not stick to your hands.
6. Coat each patty in breadcrumbs making circular motions and place them on a baking sheet with parchment paper.
7. Pour a drizzle of oil over each patty and bake at 220°C for 35-40 minutes or until golden brown.
8. For optimal cooking of the meatballs turn them over after 15 minutes and continue cooking for another 15 minutes or until nicely browned.
Instructions for making tomato sauce
1. Put a drizzle of oil in the same pan in which you cooked the meatballs.
2. Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
3. Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
4. Add salt and pepper to your sauce and adjust the salt if necessary.
5. Place the meatballs inside the sauce.
6. Serve your eggplant meatballs hot with plain rice or any other grain. Enjoy!
Storage tips
You can store your meatballs in an airtight container inside the refrigerator for 2-3 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan eggplant meatballs with sauce
Ingredients
For the eggplant meatballs
- 1 big eggplant
- 1/2 leek stalk
- 100 g breadcrumbs (+ some breadcrumbs to coat the meatballs)
- 2 Tbsp chickpea flour
- 2-3 sun-dried tomatoes in oil
- as needed extra virgin olive oil
- as needed salt & pepper
- 1 tuft parsley (optional)
- 1 tuft dill (optional)
For the tomato sauce
- 350 g 5.29 oz tomato sauce
- 1 Tbsp extra virgin olive oil
- 1/2 white onion
- 1 tsp tomato paste
- 1 clove garlic
- as needed salt & pepper
Instructions
To prepare the meatballs
- Cut the eggplant into cubes and the leek and thin strips.
- Sauté the eggplant and leek in a nonstick skillet with a drizzle of oil for 10 minutes or until the eggplant is wilted.
- Turn on the oven at 220°C fan function.
- Place the sautéed eggplant and leek in a blender with all other ingredients and blend until smooth.
- Shape the patties with wet hands so the dough does not stick to your hands.
- Coat each patty in breadcrumbs making circular motions and place them on a baking sheet with parchment paper.
- Pour a drizzle of oil over each patty and bake at 220°C for 35-40 minutes or until golden brown.
- For optimal cooking of the meatballs, turn them over after 15 minutes and continue cooking for another 15 minutes or until your meatballs are nicely browned.
For the tomato sauce
- Put a drizzle of oil in the same pan in which you cooked the meatballs.
- Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
- Add tomato sauce and cook over medium heat for 10 minutes with the lid on.
- Add salt and pepper to your sauce and adjust the salt if necessary.
- Put the meatballs inside the sauce!
- Serve your meatballs with plain rice or any other grain. Enjoy!
I hope you enjoyed the recipe, see you soon!
