Vegetarian Recipes Tested From Kara's Kitchen

Eggplant Meatballs

Moist and Delicious These Vegan Sour Cream-Eggplant Meatballs Are Great Tasting In My Homemade Sauce!!  ..Topped Over A Bed Of Spaghetti Pasta!

Total Time: 1 hr 5 min

Prep: 25 min

Inactive Prep: 20 min

Cook: 20 min

Yield: 6 servings

Meatball Ingredients:

1 large eggplant, chopped or griller grounds

2 slices day old bread, crust removed

1 cup soy sour cream

1 tablespoon cornstarch

1 cup soy parmesan cheese

 Salt and cayenne pepper to taste

1/2 cup bread crumbs

1/2 cup flour, plus extra for dredging

1 cup mozzarella cheese

2 tablespoon nutritional yeast flakes

Tomato Sauce:

1/2 cup extra-virgin olive oil

1 large onion, chopped

1 1/2 pounds diced Tomatoes

Sea salt to taste

1/2 cup chopped green onion

1/2 cup tomato puree

DIRECTIONS:

Meatballs: 

Boil the chopped eggplant in salted boiling water for 4 minutes. 

Drain well and let cool.

Squeeze out any excess water from the eggplant. If using Griller Grounds.. use one package.
In a bowl, add the bread and soy sour cream. 

Allow the bread to sit and absorb the sour cream for a few minutes.

Squeeze out as much of the liquid if any from the bread as possible.
In another mixing bowl, add the eggplant and break up the bread into the bowl. 

Add the corn starch, parmesan and mozzarella cheese, half of diced onions, half of green peppers, nutritional yeast flakes, salt and pepper to taste. 

Then add the bread crumbs and flour. Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour. 

Mix well until all the ingredients are evenly distributed. Taste for seasoning. 

With your hands, shape the meatballs into the size of golf balls. 

Dredge the meatballs in the flour. 

Brown with a little oil in skillet or bake in oven until golden brown. 375 degrees F. ..your choice!!

Tomato Sauce: 

In a large saucepan heat up olive oil. 

Saute rest of onions and green onions for 2 minutes then add the tomato puree and salt and pepper if necessary. 

Bring the mixture to a light boil, then turn the heat to medium. 

Add the meatballs to the sauce and allow to cook for approximately 5 minutes. Plate and sprinkle a little soy parmesan cheese.