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Instructions |
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ROAST THE VEGGIES
Preheat oven to 425 degrees F and line a baking
sheet with parchment paper. Add the diced
eggplant to a medium-size mixing bowl, drizzle
on one tablespoon of olive oil and some salt
and pepper and toss to coat. Spread the
eggplant out evenly on half of the baking
sheet.
Add the sliced mushrooms to the same mixing
bowl you tossed the eggplant in and drizzle
them with one tablespoon of olive oil and toss
to coat. Sprinkle on the one tablespoon of
dried thyme and pepper and toss. Do not add
salt to the mushrooms or they won’t brown as
well in the oven.
Lay the mushrooms out evenly on the other half
of the baking sheet that the eggplant is on and
bake for 12-15 minutes in the preheated oven.
Once the veggies are finished cooking, set them
aside to cool for a few minutes.
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MAKE THE MEATLESS MEATBALL MIXTURE
After the veggies are cooled, add them to the
bowl of a food processor and pulse until they
are minced and resemble ground meat. Pour the
mixture into a medium-size mixing bowl. If you
do not have a food processor, then you can
still make these meatballs, but they may be a
little chunkier. Just use a potato masher to
mash them instead of a food processor.
Add the rest of the ingredients and mix. I just
used my hands, but you can use a rubber spatula
to mix everything up.
Cover and chill in the fridge for 15 minutes.
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FORM AND BAKE THE MEATBALLS
Line a baking sheet with parchment paper and
turn the oven down to 400 degrees F.
Using an ice cream scoop or just your hands,
form about 15-20 even sized balls with the
mixture and place them evenly onto the
parchment-lined baking sheet. Bake in the 400F
degree oven for 20-25 minutes until they are
nice and golden brown.
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SERVE
To serve- Toss the meatballs in your favorite
tomato sauce and let them cook for a few
minutes in the sauce. Plate, top with some
fresh basil and grated parmesan and ENJOY!
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Originally Submitted
8/6/2020
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