Vegetarian meatballs are the perfect “meatless” version of an Italian classic. These flavour-packed meatballs are filled with oven-roasted eggplant and red pepper, parmesan and bread crumbs.
Course
Main Course, Side Dish
Category
Italian
Prep Time25minutes
Cook Time1hour5minutes
Total Time1hour30minutes
Servings12Meatballs
Calories112kcal
AutorElle
Ingredients
1red bell pepper,roasted (or use jarred roasted peppers)
2small eggplants,peeled and cubed (1-1,5 cm dice) (475-500 g)
2tablespoonsextra-virgin olive oil
4sun-dried tomato halves,very finely diced (25 g)
1cupPanko breadcrumbs(60 g)
1/2cupfreshly grated Parmesan cheese(45 g) (see notes)
2clovesgarlic,minced
1teaspoonItalian seasoning
1tablespoonflour,I use chickpea flour
coarse sea salt and freshly ground black pepper,to taste
To serve:
Marinara tomato sauce
Fresh chopped parsley,optional
Cooked spaghetti or other pasta of choice,optional
Method
To roast the pepper:
Preheat the oven to 450°F / 230°C (210°C fan-assisted).
Cut the pepper in half and remove the stems, seeds and membranes. Place the pepper on a baking sheet or in an ovenproof dish, cut side down. Roast for 20 minutes or until the skin has blackened and collapsed (there is no need to rotate or turn the pepper).
Remove from the oven and let cool for a few minutes. Then peel off skin and discard it. Chop the pepper halves and set aside.
To roast the eggplant:
Meanwhile, reduce the oven heat to 425° F / 220°C (200°C fan-assisted).
Place the cubed eggplant onto a baking sheet lined with parchment and drizzle with olive oil. Toss until evenly coated. Spread in an even layer, without as much crowding as possible, Season with salt and pepper.
Roast the eggplant for 25 minutes, gently tossing after 15-20 minutes, until it is golden brown and the edges are caramelised.
To make the eggplant meatballs:
Reduce the heat of the oven to 375°F / 190°C (170°C fan-assisted) and line a baking sheet with parchment paper.
Add all the meatball ingredients (red pepper, eggplant, sun-dried tomatoes, panko, parmesan, garlic, Italian seasoning, flour and salt and pepper, to taste) to a large bowl and use your hands to work the ingredients until they are well combined. Alternatively, use the paddle attachment of your KitchenAid on medium-low speed to combine the ingredients (this only takes a minute). The mixture should retain some texture and resemble a mincemeat mixture. If the mixture is still very sticky, add a little more flour or panko.
Roll into 12 meatballs, about 2,5 cm diameter and place on the prepared baking sheet. Transfer to the oven and bake for 20 minutes, or until the meatballs are firm and lightly browned.
Remove from the oven and using a spatula, gently remove from them from the baking sheet. Serve with tomato sauce, fresh parsley and pasta of your choice, if desired.
Notes
Panko breadcrumbs are coarse, light and flaky breadcrumbs used in Japanese cooking (e.g. tempura). You can find them in Asian food stores.
Although many vegetarians eat cheese, not ever cheese is vegetarian. Parmesan is technically NOT vegetarian as the primary source of rennet used is derived from animals. There are however, vegetarian and vegan alternatives. Look for them at your local supermarket or organic food store.
You can easily make these vegetarian meatballs vegan by choosing a vegan parmesan cheese.
Store leftovers in the fridge, covered or in a sealed container. They will keep for several days and also taste great served cold on their own.