Description
Succulent meatballs featuring eggplant and mushrooms combine Mediterranean flavors with hearty plant-based protein. Italian herbs and careful technique elevate these delectable bites that you will savor with pure culinary satisfaction.
Ingredients
Scale
- 1 large egg, lightly whisked
- 1 cup breadcrumbs
- ½ cup (50 grams) parmesan cheese, shredded
- ¾ cup (90 grams) cashews, pulsed in a food processor or crushed
- 1 medium-size eggplant, peeled and diced (about 2 cups)
- 1 pint (473 milliliters) baby Bella mushrooms, chopped
- 2 cloves garlic, minced
- 2 tbsps tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 tbsps olive oil
Instructions
- Roasting Preparation: Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper for effortless cleanup and optimal vegetable roasting.
- Vegetable Preparation: Cube eggplant and slice mushrooms into uniform pieces, tossing each separately with olive oil, seasonings, and spices. Arrange on designated sides of the baking sheet.
- Initial Roasting Phase: Bake vegetables for 12-15 minutes until edges turn golden and moisture evaporates, developing rich, concentrated flavors.
- Vegetable Processing: Cool roasted vegetables briefly, then pulse in food processor to create a textured, finely minced blend without complete puréeing.
- Mixture Creation: Combine processed vegetables with remaining ingredients in a mixing bowl, thoroughly blending to create a cohesive meatball base. Chill mixture for 15 minutes to enhance binding and flavor integration.
- Meatball Formation: Reduce oven temperature to 400°F (204°C). Shape mixture into 15-20 consistent-sized meatballs on a fresh parchment-lined baking sheet.
- Baking and Finishing: Bake meatballs for 20-25 minutes, rotating midway to ensure even golden-brown exterior. Simultaneously warm tomato sauce in a separate pan.
- Final Serving: Gently transfer baked meatballs into heated sauce, allowing brief simmering for flavor absorption. Plate and garnish with fresh basil and grated parmesan cheese.
Notes
- Roast Vegetables Carefully: Ensure even, golden-brown edges by cutting vegetables into uniform sizes and spreading them with ample space on the baking sheet.
- Moisture Management: Cool roasted vegetables completely to prevent soggy meatballs and maintain a desirable texture during processing.
- Binding Technique: Refrigerate mixture briefly to help ingredients stick together and develop deeper, more complex flavors before shaping.
- Even Cooking Trick: Shape meatballs consistently in size and rotate baking tray midway to guarantee uniform golden-brown exterior and thorough heating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg