Recipe: Yummy Eggplant meatballs with marinara

Eggplant meatballs with marinara. Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce.

To make the raw marinara sauce, mix all ingredients in the blender adjusting salt and pepper to taste. Eggplant meatballs are wonderful and tasty ways to use an eggplant to make a unique vegetarian dish. Not the same as a meatball, but the eggplant has the 'meatiness' required to pull off being a good substitute. Sie können kochen Eggplant meatballs with marinara using 11 ingredients and 4 steps. So geht's dir erreichen es.

Zutaten von Eggplant meatballs with marinara

1. es ist 1 of small eggplant.
2. Bereiten 1 of large egg lightly beaten.
3. es ist 1/2 cup of cooked cannellini or navy beans (rinsed), smash with fork.
4. Du brauchst 1 of large clove garlic finely chopped.
5. es ist 1/4 cup of finely chopped basil.
6. Du brauchst 1/4 cup of finely chopped parsley.
7. Bereiten 1/2 cup of finely grated Parmesan.
8. Du brauchst of Salt & pepper.
9. es ist 1 cup of panko breadcrumbs.
10. es ist of Olive oil.
11. Bereiten 2 cups of marinara (homemade or store bought.

Using eggplant and binders like eggs, and bread crumbs with herbs and spices, the balls are shaped and baked. Remove from the oven and enjoy with your favorite store-bought or homemade marinara sauce, arrabbiata sauce, or spaghetti sauce. A side of soft, toasted bread (for dipping) is recommended. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through.

Eggplant meatballs with marinara Schritt für Schritt

1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on..
2. Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs..
3. Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes..
4. While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce. Serve over pasta or not :).

Toss with zucchini noodles and serve with fresh parsley and vegan parmesan. While the meatballs are baking, heat marinara sauce over medium low heat in the same skillet you cooked one of the vegetables in. Once the meatballs are done, carefully transfer them to the marinara sauce and gently spoon sauce over the meatballs to coat them completely. Serve eggplant meatballs over spaghetti with fresh parsley if desired. Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together.