Crispy Vegan Eggplant Meatballs (Gluten-free, Egg-free)

Name: Crispy Vegan Eggplant Meatballs (Gluten-free, Egg-free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 small eggplants; 15 mini tomatoes; ½ onion; 3 cloves garlic; 1 ½ cups cooked brown lentils; 2 cups oat flour; 1 ½ cups chickpea flour; 2 tablespoon olive oil; 1 tablespoon cumin; 2 teaspoon paprika; ½ teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
434 kcal
Course
Main Course, Appetizer
Cuisine
American

Crispy Vegan Eggplant Meatballs (Gluten-free, Egg-free)

Uri Pugh

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Delicious vegan eggplant meatballs! Made with a few simple and gluten-free ingredients, these eggplant meatballs are packed with flavour and nutrients. With a meaty, crispy texture, they will quickly become your new favourite. Serve them as an appetizer, add them to your pasta, or in a sandwich this recipe is versatile and perfect for your family's weeknight meal rotation

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Ingredients

Servings

2 small eggplants
15 mini tomatoes
½ onion roughly chopped
3 cloves garlic roughly chopped
1 ½ cups cooked brown lentils or 1 can
2 cups oat flour
1 ½ cups chickpea flour (+¼ cup to adjust)
2 tablespoon olive oil extra virin
1 tablespoon cumin ground
2 teaspoon paprika
½ teaspoon salt

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Instructions

Preheat oven to 425°F (220°C). Then roughly chop eggplants, tomatoes, onion, and garlic.
Add veggies to a large lined baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, and salt; mix well.
Roast for 15 minutes, until veggies are tender and slightly caramelized. Remove excess liquid once cooked. You should have 3 cups of roasted veggies.
Transfer roasted veggies to a food processor; add cooked lentils, oat flour, and chickpea flour.
Chill the batter in the refrigerator for 20-30 minutes to firm up.
Scoop a tablespoon of batter and roll into balls; place on a baking sheet.
Bake at 425°F (220°C) for 15 minutes, then decrease to 375°F (190°C) for another 15 minutes, or until golden brown.

Notes

Storage:
Serving Suggestions: These meatballs are versatile! Serve them with your favorite pasta and sauce, as part of a meatball sub, or skewered with veggies for a fun appetizer. They're also great as a protein-rich addition to salads.
Making Ahead: You can roast the vegetables and prepare the meatball mixture a day in advance. Store the mixture in the refrigerator overnight, then form and bake the meatballs the next day to save time.
Texture Tip: If you find the mixture too wet or sticky to shape, chill it in the refrigerator for 30 minutes to an hour. This makes it easier to handle and helps the meatballs hold their shape while baking.
For a Crispier Exterior: For those who enjoy a bit more crunch, consider broiling the meatballs for a final 2-3 minutes. Watch them closely to ensure they don't burn. This step adds a delightful contrast to the tender interior.
Fridge Storage: Once cooled, place the vegan eggplant meatballs in an airtight container. They can be refrigerated for up to 4 days. For the best taste and texture, reheat them gently in the oven or on the stovetop with a little sauce to prevent them from drying out.
Freezing Instructions: These meatballs freeze well. Spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition Information

Show Details

Serving 1serving Calories 434kcal (22%) Carbohydrates 66g (22%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Sodium 232mg (10%) Potassium 1080mg (31%) Fiber 15g (60%) Sugar 11g (22%) Vitamin A 601IU (12%) Vitamin C 15mg (17%) Calcium 79mg (8%) Iron 6mg (33%) Zinc 3mg

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 434 kcal

% Daily Value*

Serving	1serving
Calories	434kcal	22%
Carbohydrates	66g	22%
Protein	19g	38%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Sodium	232mg	10%
Potassium	1080mg	23%
Fiber	15g	60%
Sugar	11g	22%
Vitamin A	601IU	12%
Vitamin C	15mg	17%
Calcium	79mg	8%
Iron	6mg	33%
Zinc	3mg