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Spaghetti and Aubergine ‘Meat’balls

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 238 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the tomato sauce (optional):
  • 1 teaspoon oil (olive, rapeseed etc...)
  • ½ onion diced
  • 1 clove garlic finely chopped
  • 1 can (15oz/400g can) chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon dried oregano
For the eggplant meatballs:
  • 1 teaspoon oil plus more for frying
  • 2 eggplants / Aubergines finely diced
  • 1 red onion finely diced
  • 2 cloves garlic diced
  • 1 + ½ cups (175g) breadcrumbs
  • 2 tablespoon plain flour
  • 1 teaspoon dried oregano
  • salt and pepper
To serve:
  • 9 ounces (250g) dried spaghetti
  • 2 tablespoon vegan cashew parmesan https://veggiedesserts.com/easy-vegan-parmesan-cheese/

Instructions

For the tomato sauce (optional):
    Cup of Yum
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. While cooking the eggplant meatballs, cook the spaghetti according to packet instructions.
  5. Serve the spaghetti topped with tomato sauce and eggplant meatballs.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 4g (6%) Sodium 379mg (16%) Potassium 851mg (24%) 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

% 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.