5.0 from 6 votes
Crispy Vegan Eggplant Meatballs (Gluten-free, Egg-free)
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
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 434 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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 |
* Percent Daily Values are based on a 2,000 calorie diet.