Vegan Eggplant Meatballs (Oil-free + Low-fat)


These eggplant meatballs are oil-free, low in fat, and packed with plant-protein! A hearty and savory flavor-explosion perfect to impress a crowd :)

These eggplant meatballs are oil-free, low in fat, and packed with plant-protein! A hearty and savory flavor-explosion perfect to impress a crowd :)

Ingredients
  • 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
  • 1 1/3 cups white onion, diced
  • 1 rib celery, diced small (about 1/3 cup, optional)
  • 2 cloves garlic, minced
  • 2 unpeeled Italian eggplants, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
  • 1 cup cooked garbanzo beans (chickpeas)
  • 1/3 cup parsley, chopped and loosely packed
  • 1/4 cup tempeh bacon (homemade or storebought such as Light Life)*
  • 1/4 cup quick oats
  • 1/4 cup chopped fresh basil
  • 1 cup plain breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon liquid smoke (optional but recommended)
  • 1/4–1/3 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2–3/4 cups vegetable broth, as needed
  • To serve
  • Spaghetti noodles
  • Marinara of choice (or a raw vegan marinara)
Instructions
  1. Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
  2. Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.
  3. Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.