Spaghetti and Aubergine ‘Meat’balls
User Reviews
4.9
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
238 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti and Aubergine ‘Meat’balls
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Aubergines give a dense and ‘meaty’ texture to these balls. I’ve kept any spices to a minimum so the garlic and oregano don’t overpower the balls – making them perfect for fussy kids. Our whole family love these balls and they’re a great way to subtly introduce the flavour of aubergines.
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Ingredients
For the tomato sauce (optional):
- 1 teaspoon neutral cooking oil olive, rapeseed etc, generic cooking oil
- ½ onion diced
- 1 clove garlic finely chopped
- 1 can chopped tomatoes 15oz/400g can
- 1 tablespoon tomato puree
- 1 teaspoon oregano dried
For the eggplant meatballs:
- 1 teaspoon neutral cooking oil plus more for frying, generic cooking oil
- 2 eggplant finely diced, or aubergine
- 1 red onion finely diced
- 2 cloves garlic diced
- 1 + ½ cups breadcrumbs 175g
- 2 tablespoon plain flour
- 1 teaspoon oregano dried
- salt
- black pepper
To serve:
- 9 ounces spaghetti dried, (250g
- 2 tablespoon vegan cashew parmesan reference: https://veggiedesserts.com/easy-vegan-parmesan-cheese/
Instructions
For the tomato sauce (optional):
- Heat the oil in a pan over a medium heat and add the onion. Cook, stirring often for 5 minutes or until soft but not browned. Add the garlic and cook for a further minute. Add the tin of chopped tomatoes, puree and oregano, as well as ¼ of the tin of water and allow to simmer and reduce while you make the eggplant meatballs.
For the eggplant meatballs:
- For the meatballs, heat the oil in a frying pan over a medium heat. Add the aubergines, onion and garlic and cook for 5-7 minutes, stirring often, until soft and cooked through.
- Add the aubergine mixture, flour, breadcrumbs and oregano to a blender or food processor, and whiz until it comes together in a sticky mixture. If it’s too dry, add a little olive oil and if it’s too wet, add a small amount of breadcrumbs.
- Roll tablespoonfuls of the mixture into balls. Heat some more oil in a frying pan and cook the balls, in batches, until browned all over and cooked through.
- While cooking the eggplant meatballs, cook the spaghetti according to packet instructions.
- Serve the spaghetti topped with tomato sauce and eggplant meatballs.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
4g
(6%)
Sodium
379mg
(16%)
Potassium
851mg
(18%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Vitamin A
190IU
(4%)
Vitamin C
18.5mg
(21%)
Calcium
121mg
(12%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Sodium | 379mg | 16% |
| Potassium | 851mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 121mg | 12% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
18 reviews
Excellent
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