Eggplant Meatballs

Looking for a flavorful, protein-rich vegan alternative to traditional meatballs? These eggplant and seitan meatballs combine tender roasted eggplant with hearty seitan and oats for a satisfying texture, while smoky paprika, cumin, and soy sauce deliver bold, savory flavor. Perfect for pasta, subs, or as a protein-packed appetizer!

Utensils

Frying Pan

Hand blender

Ingredients

Eggplants 30 oz

Seitan 7 oz

Oatmeal 9 oz

Paprika 1 teaspoon

Cumin 1 tablespoon

Soy Sauce 5 tablespoons

Garlic Powder 1 teaspoon

Preparation

To prepare this delicious Eggplant Meatballs, follow these simple steps:

1. After chopping the eggplant, toss it in a pan with a little olive oil over medium heat and cook for two minutes.

2. Put the other ingredients in a container with the eggplant.

3. Use a hand blender to thoroughly blend the ingredients until they are kneadable.

4. Refrigerate the dough for 30 minutes to allow it to rest.

5. Using the dough, form medium-sized balls.

6. To ensure consistent cooking, add a little more olive oil to the pan and place the balls. Cook, stirring regularly, until they turn golden brown.

Tips

For better binding:

• If the mixture is too wet, add 1-2 tbsp oat flour or breadcrumbs.

Flavor boost:

• Roast the eggplant first for a deeper, caramelized taste.

Cooking options:

• Bake at 400°F (200°C) for 20 minutes for a crispier crust.

Serving ideas:

• Toss in marinara sauce or serve with tzatziki or tahini drizzle.

Meal prep friendly:

• Freeze cooked meatballs for up to 1 month (reheat in sauce or oven).