Easy Vegan Eggplant Meatballs Spaghetti
5-ingredient simple, healthy and gluten-free meatless meatballs recipe with eggplants. Great with marinara sauce and spaghetti.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings 25 eggplant balls
How to roast the eggplants?
How to make the vegan eggplant meatballs?
Peel the eggplant and puree them with a hand blender. Take a large dish and add pureed eggplant, oats, rice flour, nutritional yeast (optional), marjoram, flax egg, salt, and pepper and mix them thoroughly with a wooden spoon.
Leave in the fridge for 20-30 minutes for the oats and the flour to absorb any excess moisture.
Now you are ready to form the small eggplant balls. Take a tablespoon of the mixture and form the balls with your hands. It should not stick to your hands but has to be a bit soft to the touch.
Take a frying pan and heat it on medium heat. Add a bit of coconut oil or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes each side to give them a nice brown color.
Final touches - Spaghetti Marinara with Eggplant Meatballs
Cook your spaghetti according to instructions on the package.
Prepare homemade marinara sauce (our recipe is here). When the eggplant balls are ready, pop them in the sauce to warm them up before serving.
When spaghetti is ready, pour the marinara sauce and eggplant balls on it. Sprinkle them with fresh basil or parsley and you are ready to serve. Good appetite!
Serving: 6balls | Calories: 341kcal | Carbohydrates: 68g | Protein: 11g | Fat: 4.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.2g | Sodium: 12.9mg | Potassium: 616mg | Fiber: 13g | Sugar: 9.2g | Vitamin A: 360IU | Vitamin C: 4.3mg | Calcium: 62mg | Iron: 3.7mg